Easy Portuguese-Style Bean Soup

• 4 cans (15-1/2 ounces each) navy beans, rinsed and drained
• 5 cups chicken stock
• 1 pound linguica sausage or smoked sausage, thinly sliced
• 2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
• 1 large onion, halved and thinly sliced
• 1 large sweet red pepper, thinly sliced
• 2 celery ribs, thinly sliced
• 2 medium carrots, thinly sliced
• 1 cup dry white wine or additional chicken stock
• 4 garlic cloves, minced
• 2 bay leaves
• 1 orange zest strip (3 inches)
• 1 lemon zest strip (3 inches)
• 1 tablespoon sweet paprika
• 1 tablespoon hot pepper sauce
• 1 teaspoon dried savory
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped green onions
• 1/2 cup minced fresh cilantro
• 1/2 cup minced fresh parsley

1. Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low until vegetables are tender, 7-9 hours. Remove bay leaves, orange and lemon zest strips.
2. Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

navy beans, chicken stock, sausage, tomatoes, onion, sweet red pepper, celery, carrots, white wine, garlic, bay leaves, orange zest, lemon zest strip, sweet paprika, hot pepper, thyme, ground cumin, salt, pepper, green onions, fresh cilantro, parsley

Taken from www.tasteofhome.com/recipes/easy-portuguese-style-bean-soup/ (may not work)