Four Bean Soup

• 1 can Pinto Beans
• 1 can Great Northern Beans
• 1 can Black Beans
• 1 can Black Eyed Peas
• 1 can Diced Tomatoes
• 1 box Beef Broth
• 1 package Light Smoked Sausage (The Long Link Type)
• 1 whole Diced Onion
• 1 teaspoon Minced Garlic
• 1 Tablespoon Olive Oil
• Worcestershire Sauce, To Taste (optional)
• Hot Sauce, To Taste (optional)

1. Cut sausage up and add to a pan with diced onions, oil and garlic and any other seasoning you want to throw in there. Cook till onions are almost clear and sausage has browned.
2. I use a crock pot, but you can just cook it in a big pot on the stove. Dump all cans of beans, tomatoes, and beef broth in the crock pot. Stir in the cooked sausage and onion mixture. If you want to spice it up a bit, add Worchestire sauce, Texas Pete and anything else you want to add. I put this together the night before in the crock pot, stick it in the fridge, and then just turn it on low for 8 to 10 hours in the morning.
3. I buy the low-sodium versions of the items in the cans. And you can mix up the beans, using whatever you like. You do not drain the beans or tomatoes-you dump everything in together.
4. You can serve this with a salad and some bread. It makes 6 servings or more, depending on how much you eat. Let me know if you have any questions! Enjoy!

pinto beans, great northern beans, black beans, black eyed peas, tomatoes, beef broth, sausage, onion, garlic, olive oil, worcestershire sauce, hot sauce

Taken from tastykitchen.com/recipes/soups/four-bean-soup/ (may not work)