Smoky Red Bean and Sausage Soup

Serves 4 to 6

This bean soup is based on Mom's White Bean and Ham Soup, a family favorite that is in the similar and related recipes. Actually, I had planned to make that one day but, much to my surprise, when I went to the cupboard to get the great northern beans, there were none. I guess I forgot to restock. I did find dried red kidney beans, so I just made a few changes to the recipe and what resulted is totally different, but equally delicious. Like my mother's soup, this takes some time to cook, but it is easy and can be made ahead and refrigerated for up to three days, adding a little water if needed when reheating.

Ingredients

• 1 pound dried red kidney beans
• 6 cups chicken broth, preferably low-sodium
• 2 cups water
• 1 pound smoked sausage, cut into 1/2-inch slices
• 4 large garlic cloves, minced
• 1-1/2 teaspoons dried thyme
• 1 teaspoon marjoram
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried savory
• 1 bay leaf
• Salt and pepper to taste (see notes below)
• 1 tablespoon vegetable or olive oil
• 2 medium onions, chopped
• 3 large carrots, chopped
• 3 medium celery ribs, chopped

Place beans in a Dutch oven or soup pot. Add water to cover by 2-inches. Bring to a boil and boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain completely.

Return beans to pot. Add broth, water, sausage and the next 7 ingredients; bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours.

Meanwhile, heat a skillet over medium heat. Add the oil, onions, carrots and celery and cook until softened, about 8 minutes. Add to soup after the 1-1/2 hours. Continue to simmer, covered, for an additional hour or until the beans are tender. Skim fat off top if needed. Remove the bay leaf. Taste for additional seasonings. Serve immediately or keep warm on a very low burner.

Notes: Depending on the saltiness of the sausage and broth, you might not need any salt. Add some only if you determine it needs it after tasting.