Bean and Sausage Soup recipe

8 servings

12 ounces dry mixed beans

1 1/2 pounds Italian turkey sausage links

1 (29 ounce) can diced tomatoes

2 (14 ounce) cans chicken broth

1 cup white wine

1 red bell pepper, chopped

1 onion, chopped

2 stalks celery, chopped

2 large carrots, chopped

2 cups frozen green peas, thawed

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.