Sausage And Bean Soup Recipe

• 360 g Dry Mixed Beans
• 680 g Turkey Sausage Links
• 870 g Tomatoes (diced)
• 420 g Chicken Broth
• 1 cup White Wine
• 1 Red Bell Pepper (chopped)
• 1 large Onion (chopped)
• 4 Garlic Cloves (minced)
• 3 stalks Celery (peeled & chopped)
• 2 large Carrots (peeled & chopped)
• 2 cups Green Peas

• Combine beans with sufficient water in a pan and cover. Bring to a boil and cook for 2-3 minutes. Remove from heat and refrigerate overnight.
• Mix together beans, tomatoes, chicken broth, white wine, and vegetables in a large saucepan. Cover and simmer for 7-8 hours on low flame.
• Heat a fresh pan and cook the sausages on medium heat until tender. Cut the meat into 1/2-inch pieces.
• Stir in the soup and cook for another 30-60 minutes.
• Serve hot.