Bean and Sausage Soup
Course : Soups
Serves: 6 - 8


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


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.