SMOKEY RED BEAN AND SAUSAGE SOUP

SERVES 4-6

This soup is based on my Mom's Best Bean Soup. Actually, I had planned to make that one day and when I went to the cupboard to get the beans, there were none. I did find red kidney beans, so I just made a few changes to the recipe and what resulted is delicious.

INGREDIENTS

1 pound dried red kidney beans (2 cups)

8 cups low-salt chicken broth (4 cans, 14.5 ounces each, plus 1 cup water)

1 pound smoked sausage, sliced in 1/2-inch pieces

3 large garlic cloves, minced (more if desired)

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 or olive oil

Place beans in Dutch oven or stock 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, sausage, and seasonings; bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours. Meanwhile, sauté onions, carrots and celery in oil. Add to soup after the 1-1/2 hours. Cook at a simmer,covered, for 1 hour more or until beans are tender. Skim fat if needed. Remove the bay leaf. Taste for additional seasonings.

Note: Do not add salt to this recipe. Depending on the saltiness of the sausage and broth, it might not be needed. Add some after tasting if desired.

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