Smokey Beans & Sausage Soup

Total Time: 1 hr 3 mins Preparation Time: 1 hr Cook Time: 3 mins

Ingredients

• Servings: 6
• 1 lb dried red kidney beans (2 cups) or 1 lb great northern bean (2 cups)
• 8 cups low sodium chicken broth (4 14.5 oz cans each, plus 1 cup water)
• 1 lb smoked sausage, sliced in 1/2 inch pieces
• 3 garlic cloves, minced (more if you like)
• 1 1/2 teaspoons dried thyme
• 1 teaspoon marjoram
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried savory
• 1 bay leaf
• pepper, to taste
• 2 medium onions, chopped (about 1-1/2 cups)
• 3 large carrots, chopped (about 1-3/4 cups)
• 3 celery ribs, chopped (about 1 cup)
• 1 tablespoon vegetable oil or 1 tablespoon olive oil

Recipe

• 1 place the beans in a dutch oven or stock pot. add water to cover by 2 inches.
• 2 bring to a boil and boil 2 minutes.
• 3 remove from heat; cover and let stand 1 hour, then drain completely.
• 4 return beans to pot. add broth, sausage, and the seasonings; bring to a boil.
• 5 reduce heat; cover and simmer for 1-1/2 hours.
• 6 while thats cooking, sauté onions, carrots and celery in the oil.
• 7 add to soup after 1 1/2 hours.
• 8 cook at a simmer, covered, 1 hour or until beans are tender.
• 9 skim fat if needed.
• 10 remove bay leaf.
• 11 taste for additional seasonings.
• 12 serve hot and enjoy!