Bean And Sausage Soup

• 12 oz. dry mixed beans
• 1 1/2 pounds Italian poultry sausage links
• 1 28 oz. can diced tomatoes
• 2 14 oz. cans chicken broth
• 1 c. white wine
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 large carrots, chopped
• 2 c. frozen green peas, thawed

1. Pick through and rinse beans.
2. Place in a 4 quart pot and cover with at least 2 inches of water.
3. Bring to a boil for 2 to 3 minutes.
4. Cover, and let stand in the refrigerator overnight. Drain and rinse beans.
5. Place beans in crockpot with canned tomatoes, broth, wine, and vegetables.
6. Cover and cook on low for 7 to 8 hours.
7. In a skillet, cook the sausage over medium heat until done.
8. Slice links into 1/2 inch pieces.
9. Add meat to the crockpot and cook another 30 to 60 minutes.
10. Makes 8 servings.

mixed beans, italian poultry sausage, tomatoes, chicken broth, white wine, red bell pepper, onion, stalks celery, carrots, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65849 (may not work)