Crock Pot Sausage and Bean Soup 1-1/4 cups dry Great Northern beans 1-3/4 cups beef broth 1/2 cup onion, chopped 1 clove garlic, minced 1/2 tsp. dried Italian seasoning, crushed 12 oz. fresh Italian sausage links, cut into 1/2" slices 2 cups (1 medium) yellow summer squash or zucchini, sliced 1 can (14-1/2 oz.) Italian-style tomatoes, cut up, undrained 1/3 cup dry red wine or water 1/2 of a 10 oz. pkg. frozen chopped spinach, thawed and well drained Grated Parmesan cheese, optional
Rinse beans, drain and remove discolored beans and any pebbles. In a large sauce pan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain. In a medium skillet sauté Italian sausage until brown. Drain well on paper towels. In a 3-1/2- or 4 quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, tomatoes, and red wine or water. Cover and cook on LOW heat setting for 11 to 12 hours or until beans are tender. Thirty minutes before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings. A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
