Ingredients:
| 3/4 |
pound |
mixed dried beans |
| 28 |
ounces |
whole plum tomatoes in juice, chopped |
| 28 |
ounces |
low-fat, low-sodium chicken broth |
| 1 |
cup |
white wine |
| 1 |
large |
red bell pepper, chopped |
| 1 |
medium |
onion, chopped |
| 2 |
stalks |
celery |
| 2 |
large |
carrots |
| 2 |
cups |
frozen peas, corn, green beans or a combination |
| 1 1/2 |
pounds |
Italian poultry sausage links |
|
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 crockpot 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 crockpot, and cook soup another 30 to 60 minutes. |
