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
Container: dutch oven, medium skillet
20 mins
1.5 hrs
2 hrs
  • 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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