The beans were tough and the flavor was boring. I even tried cooking the beans longer before adding the wine and tomatoes and it still didn't work.

This is a great recipe! The taste can vary depending on your choice of beans, so keep that in mind. We used a 9-bean blend that was delicious. I was a little paranoid about ending up with crunchy beans after reading the other reviews, so I soaked the beans overnight in the crockpot on "warm" (not low). It was bubbling the next morning, but the beans were soft. I then drained the water and replaced with chicken broth, garlic powder, onions, onion powder, basil, and celery, salt and pepper. It was cooked to perfection by noon. Serve over a hearty long-grain rice and it is a complete meal. Very tasty! We generally do not eat beans as a main dish, but I could easily eat this once or twice a week. It is very filling.

Did not like. We eat a lot of bean soups, and this one just sat in the fridge until I finally tossed it. Will not make again.

Bean texture and bland taste were big issues. Followed the directions on the Goya bag by boiling for 2 minutes and then standing covered for an hour. Also changed the water several times and soaked for about 24 hours at room temperature. Beans still a little crunchy in slow cooker despite 8 hours on warm, about 4 on high and 5 on low. Final texture after all this cooking was more like stew. Added 2 cloves garlic, 2 tsp basil, 16 peppercorns, 1 bay leaf and 3 chicken bouillon cubes and am still not happy with the taste. Definitely will not try again and actually will steer clear of dry bean recipes based on this experience.

An awesome fall soup - perfect with the sausage and wine. Will definitely make this again.

This was delicious! The white wine gives the soup lots of flavor without being overwhelming. I did add a few pressed cloves of garlic. It tasted even better the next day. I added some chopped up quesadilla to the left overs and ended up with an enchilada type soup. Yummy!

If I could give this more than 5 stars I would! I didn't add the wine (don't care for it) and I cooked it 2-3 hours longer than it called for. It is the perfect make a day ahead and heat back up soup. My husband and father-in-law are already asking when I am going to make it again.

Just the thing for a cool fall day. Lots of healthy fiber plus tastes great!

I had a lot of bratwurst at the restaurant, so I made this soup. Good, but the second I added the wine I regretted it. It ruined the aroma and taste. I added baked beans to the mix to give it back some sweetness. Overall, very appealing soup. I especially like the contrast of red and green veggies and the different kinds of beans

This soup was great!! My husband raved about it. I followed the recipe with a few exceptions-used canned beans rather than dried (easier that way) and did not put in peas as we do not like them. I will definitely make this again!!

I hated this soup, but my husband loved it. I didn't like the taste of the Italian turkey sausage and the beans were crunchy, even though I soaked them overnight and cooked the soup for 9 hours. I didn't like the overall taste or smell. But my husband wants the leftovers, so go figure!

This was really good. Even my 2 yr. old asked for more. Instead of turkey sausage, I used Chorizo sausage. This was still missing that something that we can't pinpoint exactly. MAybe some garlic?

This soup was great. We had it on one of the first cool nights of the fall and it was perfect. I substituted the wine with chicken broth and it still tasted good. I also used hot italian pork sausage and removed it from the casings so the soup has sausagey meatballs. Next time I would cut the recipe by a third though because it didn't all fit into my crock pot (I have the larger one) and I had to finish it in a pot on the stove. But I would definitely make this again.

I love this recipe. Living in colorado I love to find a good soup recipe for the cold and snowy winters!

This was really good soup. I made some changes too. I cooked the sausage and added to the soup first to add flavor. Also I added approx 1 T chili powder, and 1 can of tomatoe sauce and I didn't have the white wine. I left out the frozen peas too because there seemed to be a lot of peas in the bag of mixed beans. Next time I will cook the beans longer on the stove as others have done because they weren't quite done at dinner time. All in all, the soup was a hit! Thanks!

I thought this was pretty good but I had to make some modifications because my slow cooker wasn't big enough for everything to fit. I used 2 cans of mixed beans so I wouldn't have to worry about them being cooked. I used about 2 tsp each basil and oregano and added a bay leaf. I think I only added about 1/3 cup of wine and I left out the peas all together. We put a litte grated parmesan chesse and cracked black pepper on at serving time and it was very good. It hit the spot on a cold winter day.

Soup could be improved by cooking "Beans" completely before adding the tomatoes! Adding tomatoes too soon hardens the shells and makes soup too crunchy! I tried this recipe several times following the directions and the result was the same. Hard Beans!

Don't understand all the whining about this recipe. It is quite good. BUT I did make some adjustments that probably ensured its success. Tomatoes and wine are acidic and will halt the cooking of legumes. Cook the beans for an hour or two; then let them rest in the refrigerator before turning them into the crockpot with the acids. Also because of the long cooking time, don't chop the vegetables--chunk them. Make the pieces big enough to fit on a spoon. Dicing or chopping means they will disintegrate during long cooking time. Finally, I wasn't happy with the consistency at finish. I wanted a thicker soup. So before adding the sausage, I pureed about three cups of beans, then returned the mixture to the soup for the hearty bean soup I was hoping for.