Turkey White Bean Soup

By dette

This hearty, meal-in-one will stick to your ribs on a cold autumn night. Save room for the biscuit! - Amy Martell, Canton, Pennsylvania

Ingredients

• Ingredients
• 1 pound bulk pork sausage
• 4 cups cubed cooked turkey
• 2 cans (14-1/2 ounces each) beef broth
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 4 medium carrots, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 2 teaspoons Italian seasoning
• 1/4 teaspoon cayenne pepper

Details

Servings 8
Cooking time 40mins

Preparation

Step 1

Directions
Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).