Bean and Sausage Soup<\/p>\n
<\/p>\n
3\/4 lb. mixed dried beans<\/p>\n
1 28-oz. can whole plum tomatoes in juice, chopped<\/p>\n
2 14-oz. cans low-fat, low-sodium chicken broth<\/p>\n
1 C. white wine<\/p>\n
1 large red bell pepper, chopped<\/p>\n
1 medium onion, chopped<\/p>\n
2 stalks celery, chopped<\/p>\n
2 large carrots, chopped<\/p>\n
2 C. frozen peas, corn, green beans or a combination<\/p>\n
1 1\/2 lb. Italian poultry sausage links<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n