Bean and Sausage Soup
|Course : Soups
Source: Margaret Rolfe
Serves: 6 - 8
Preparation / Directions:
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.