Ingredients
4 cans (15-1/2 ounces each) navy beans, rinsed and drained5 cups chicken stock1 pound linguica sausage or smoked sausage, thinly sliced2 cans (14-1/2 ounces each) petite diced tomatoes, undrained1 large onion, halved and thinly sliced1 large sweet red pepper, thinly sliced2 celery ribs, thinly sliced2 medium carrots, thinly sliced1 cup dry white wine or additional chicken stock4 garlic cloves, minced2 bay leaves1 orange zest strip (3 inches)1 lemon zest strip (3 inches)1 tablespoon sweet paprika1 tablespoon hot pepper sauce1 teaspoon dried savory1 teaspoon dried thyme1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper1/2 cup chopped green onions1/2 cup minced fresh cilantro1/2 cup minced fresh parsley
Preparation
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.
