Bean Soup with Sausage Recipe
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Three vegetables combined with sausage and beans for a healthy and satisfying soup.
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1 pound dry soup beans - northern, navy, pinto or a blend
12 cups water
12 ounces sundried tomato and basil chicken sausage links - or your favorite variety of sausage
1 tablespoon olive oil
1/2 cup celery - chopped
1/2 cup red onion - chopped
1 carrot - diced
salt and pepper to taste
1 teaspoon Italian herb seasoning
2 tablespoons fresh rosemary - chopped
:dutch oven, medium skillet
In a large bowl or pot, place the beans in with 6 cups of cold water. Cover and allow to sit for 6-8 hours or overnight.
Drain and rinse beans.
Place the beans in a dutch oven and add 6 more cups of water.
Brown the sausage in a skillet with one tablespoon of olive oil.
Add the red onion.
When browned, slice the sausage into 1/2 inch slices.
Add the sausage and onion in with the beans in the dutch oven.
Add the rest of the ingredients.
Bring to a boil, then reduce heat and simmer, covered for 1 1/2 hours or until the beans are tender.
Adjust seasonings to taste.
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