bean and sausage soup
Bean and Sausage Soup
A hearty soup of beans, sausage, and vegetables in a savory broth. Filling, warming, and easy to make for weeknight dinners.
Ingredients:
- 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
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 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.
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Nutrients per serving: Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 49 g, Protein 7 g, Sodium 280 mg, Fiber 2 g
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