Slow Cooker Hearty Mixed Bean Stew with Sausage

• Gluten free

• Meat

  • 3/4 lb Italian pork sausage, sweet

• Produce

  • 2 Carrot, peeled and chopped (about 2/3 cup, medium
  • 1 stalk Celery
  • 4 oz Kidney beans, dried
  • 4 oz Navy beans, dried
  • 4 oz Pinto beans, dried

• Canned Goods

  • 10 cups Swanson chicken broth or swanson chicken stock

• Baking & Spices

  • 1/4 tsp Black pepper, ground

• Oils & Vinegars

  • 6 Tomatoesin oil, drained and thinly sliced (about 1/4 cup, sun-dried

• Dairy

  • 1 tbsp Parmesan cheese, grated

Found on campbells.com

Description

Directions

• Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker. Cover and cook on LOW for 7 to 8 hours. Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.