• 1 bag (16 ounces) dry navy beans
• 1 package (13.5 ounces) turkey smoked sausage, halved lengthwise and thinly sliced
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 carton (32 ounces) unsalted chicken stock
• 1 can (14.5 ounces) Dierbergs diced tomatoes
• 1 cup water
• ½ cup dry white wine (optional)
• 1 bay leaf
• 1½ teaspoons herbes de Provence
• ½ teaspoon ground black pepper
• ½ teaspoon hot pepper sauce

Rinse and sort beans.

 

In 6-quart slow cooker, combine beans and remaining ingredients; stir to combine. Cook until beans are very tender, about 7 to 8 hours on high heat setting.

 

Remove and discard bay leaf. Ladle into serving bowls.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 412
Cholesterol: 34 mg
Fat: 7 g
Sodium: 810 mg
Carbohydrates: 59 g
Protein: 31 g
Fiber:
Saturated Fat: N/A