Bean and Sausage Soup Chef John Recipes
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| Bean and Sausage Soup |
"Hearty main dish soup for a cold winter day. Buy mixed dried beans in bulk - not prepackaged bean soup mix - and save a lot of money! Serve with sliced Italian bread."
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
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 17H25M |
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- 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.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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