Bean and Sausage Soup35 Reviews
- Prep: 10 min
- Cook: 1 hr 15 min
- Ready In: 17 hr 25 min
“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.” - by Margaret Rolfe
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 383 cal
- 9.6 g
- 37.8 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"Don't understand all the whining about this recipe. It is quite good. BUT I did make some adjustments that probably ensured its success. Tomatoes and wine are acidic and will halt the cooking of leg..." See moreumes. Cook the beans for an hour or two; then let them rest in the refrigerator before turning them into the crockpot with the acids. Also because of the long cooking time, don't chop the vegetables--chunk them. Make the pieces big enough to fit on a spoon. Dicing or chopping means they will disintegrate during long cooking time. Finally, I wasn't happy with the consistency at finish. I wanted a thicker soup. So before adding the sausage, I pureed about three cups of beans, then returned the mixture to the soup for the hearty bean soup I was hoping for."
"Instead of using packaged beans, I used canned beans.Much faster and didn't have to worry about uncooked beans. It was delicious. My husband loves it too. I make it a lot...." See more"
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