Bean and Sausage Soup

 

3/4 lb. mixed dried beans

1 28-oz. can whole plum tomatoes in juice, chopped

2 14-oz. cans low-fat, low-sodium chicken broth

1 C. white wine

1 large red bell pepper, chopped

1 medium onion, chopped

2 stalks celery, chopped

2 large carrots, chopped

2 C. frozen peas, corn, green beans or a combination

1 1/2 lb. 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.