Smokey Beans & Sausage Soup

• 1 lb dried red kidney beans (2 cups) or 1 lb great northern bean (2 cups)
• 8 cups low sodium chicken broth (4 14.5 oz cans each, plus 1 cup water)
• 1 lb smoked sausage, sliced in 1/2 inch pieces
• 3 garlic cloves, minced (more if you like)
• 1 12 teaspoons dried thyme
• 1 teaspoon marjoram
• 1 teaspoon rubbed sage
• 12 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 oil or 1 tablespoon olive oil

1. Place the beans in a Dutch oven or stock pot.
2. Add water to cover by 2 inches.
3. Bring to a boil and boil 2 minutes.
4. Remove from heat; cover and let stand 1 hour, then drain completely.
5. Return beans to pot.
6. Add broth, sausage, and the seasonings; bring to a boil.
7. Reduce heat; cover and simmer for 1-1/2 hours.
8. While thats cooking, saute onions, carrots and celery in the oil.
9. Add to soup after 1 1/2 hours.
10. Cook at a simmer, covered, 1 hour or until beans are tender.
11. Skim fat if needed.
12. Remove bay leaf.
13. Taste for additional seasonings.
14. Serve hot and enjoy!

beans, chicken broth, sausage, garlic, thyme, marjoram, sage, bay leaf, pepper, onions, carrots, celery, vegetable oil

Taken from www.food.com/recipe/smokey-beans-sausage-soup-36092 (may not work)