Chunky Beef and Bean Soup

Directions

1. In 5 quart Dutch oven over high heat, heat beans and 8 cups water to boiling; cook 3 minutes. Remove from heat; cover; let stand for 1 hour. Drain and rinse beans; set aside.
2. In same Dutch oven over medium-high heat, cook ground beef and onion until pan juices evaporate and meat is browned, stirring occasionally. Return beans to Dutch oven; stir in wine, salt, sugar, thyme, pepper and 6 cups water; over high heat, heat to boiling. Reduce heat to low; cover; simmer 1 3/4 hours, stirring occasionally.
3. Stir in frozen beans and tomato sauce; over high heat, heat to boiling. Reduce heat to low; cover; simmer 15 minutes or until beans are tender, stirring often.