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Title: Easy Portuguese-Style Bean Soup
Categories: Beans, Poultry, Pork, Vegetables, Herbs
Yield: 17 servings

62 oz (4 cans) navy beans; rinsed,
- drained
5 c Chicken stock
1 lb Linguica or smoked sausage;
- thin sliced
29 oz (2 cans) petite diced
- tomatoes; undrained
1 lg Onion; halved, thin sliced
1 lg Red bell pepper; thin
- sliced
2 Celery ribs; thin sliced
2 md Carrots; thin sliced
1 c Dry white wine or additional
- chicken stock
4 cl Garlic; minced
2 Bay leaves
1 Orange zest strip (3")
1 Lemon zest strip (3")
1 tb Sweet paprika
1 tb Hot pepper sauce
1 ts Dried savory
1 ts Dried thyme
1/2 ts Ground cumin
1/2 ts Salt
1/4 ts Pepper
1/2 c Chopped green onions
1/2 c Minced fresh cilantro
1/2 c Minced fresh parsley

Place the first 20 ingredients in a 7 qt. slow cooker.
Cook, covered, on low 7-9 hours or until vegetables are
tender. Remove bay leaves and orange and lemon zest
strips.

Transfer 4 cups soup to a blender; cool slightly. Cover;
process until smooth. Return to slow cooker; add green
onions, cilantro and parsley. Heat through.

Steven Vance, Woodland, Washington

Makes 17 servings (4-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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