Bean Soup with Sausage Prep Time: 20 minutes Cook Time: 1.5 hours Servings: 8 Ingredients - 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    Three vegetables combined with sausage and beans for a healthy and satisfying soup.   Directions 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.	1

	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.	2