Bean and Sausage Soup

Bean and Sausage Soup

Bean and Sausage Soup
This slow-cooked mixed bean and vegetable soup includes Italian sausage at the very end.

Beans should be sorted and rinsed.

Put in a 4 quart pot and add at least 2 inches of water to cover it.

Boil for two to three minutes.

Overnight, cover and place in the refrigerator.

Wash and drain the beans.

Put the beans, canned tomatoes, broth, white wine, and vegetables in the slow cooker.

For 7 to 8 hours, cook covered on low.

The sausage should be cooked in a skillet over medium heat until done.

Links should be cut into 1/2 inch pieces.

Then, cook the soup for an additional 30 to 60 minutes after adding the meat.