For supper, I made Crock Pot White Bean and Sausage Soup from the Year of Slow Cooking Cookbook. I substituted a pound of bulk Italian Sausage (which I fried first) for the sausage and used black beans and kidney beans. I had some frozen chopped green peppers and frozen chopped spinach which I defrosted before putting into the pot. It turned out very well and has gone into the keeper recipes.