Bean Sausage Soup Recipe

• 1 pound pinto or possibly black beans (dry beans), rinsed, liquid removed and soaked overnight in 4 c. of water
• 3 1/2 c. more water
• 2 ribs minced celery, including leaves
• 2 med. onions, minced
• 3 cloves garlic, chopped
• 1 sm. warm red pepper
• 2 teaspoon salt
• 1 teaspoon coriander
• 1/4 teaspoon cloves (grnd)
• Lowfat sour cream
• 1 1/2 lbs. Polish sausage, cut into 1 inch pcs (I peel mine)

1. In a heavy pot, combine beans and their soaking liquid with 3 more c. of water and remaining ingredients, except sausage and lowfat sour cream.
2. Cover and place in the center of cool oven, setting the temperature at 375 degrees.
3. Bake, stirring once or possibly twice, till beans are tender, about 2 1/2 hrs.
4. Mash beans slightly, stir in sausage and up to 1/2 c. water if soup seems too thick.
5. Bake covered, about an hour longer.
6. Taste and add in salt, if necessary.
7. Serve with a dollop of lowfat sour cream.
8. Delicious!

pinto, water, celery, onions, garlic, warm red pepper, salt, coriander, sour cream, sausage

Taken from cookeatshare.com/recipes/bean-sausage-soup-54771 (may not work)