Hearty Mixed Bean Stew with Sausage

 I got this recipe from the Campbell's Slow Cooker Recipes cookbook. Super yummy!

3/4 lb sweet Italian pork sausage, casing removed
10 cups Swanson Chicken Broth (I used Shirley J's chicken bouillon with water)
1/4 tsp black pepper
2 medium carrots, chopped (about 2/3 cup)
1 stalk celery, chopped (about 1/2 cup)
4 oz dried pinto beans (about 3/4 cup)
4 oz dried navy beans* (about 3/4 cup)
4 oz dried kidney beans (about 3/4 cup)
6 sun-dried tomatoes** in oil, drained and thinly sliced (about 1/4 cup)

1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to separate meat. Pour off fat.
2. Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
3. Cover and cook on LOW for 7 to 8 hours.
4. Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender.

*I used black beans since I didn't have navy beans and it was just as good. It just made the meat look black :D

**For this I used diced tomatoes with Basil, Garlic and Oregano and it just tasted sooo good!

 

This is Harley's version. 

He decided it needed to have his bread and chocolate milk in it :D