Bean and Sausage Soup

Cooking Recipes Catalogue
Advertizing:

Italian sausage is added in the final stage to this mixed bean and vegetable soup prepared in a slow cooker.

INGREDIENTS (for 8 servings):

PREPARATION:

  • Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
  • Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
  • In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.