Soups recipes

Bean and Sausage Soup

Course : Soups
Source: Margaret Rolfe
Serves: 6 - 8

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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 chopped

2 large carrots chopped

2 cups frozen peas, corn, green beans or a combination

1 1/2 pounds Italian poultry sausage links

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.

Bean and Sausage Soup

Ingredients:

Preparation / Directions:

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