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# Bean and Sausage Soup

This works very well with hot or sweet Italian Sausage, but also works well with almost any other good sausage you happen to have.

Ingredients:
1 | Lb | Dry Navy Beans, rehydrated according to package directions
1 1/4 | Lb | Sweet Italian Sausage Links, cut lengthwise, then into chunks.
1 |  | Large or 2 Medium Red Onions, minced.
1 | Quart | Reduced Sodium Chicken Broth (optional)
2 | Stalks | Celery, chopped 1/4″
4 – 5 |  | Large Cloves Garlic, finely chopped
1 | C | Chopped Parsley
|  | Fresh Ground Pepper to taste
2 |  | Bay Leaves

Recipe:

- Rinse beans and discard anything that isn’t a Navy
  Bean.
- Add a little olive oil to a sauce pot and heat on medium until
  hot.
- Add sausage and cook until no longer raw-looking
- Add onion and celery, and saute until very lightly browned.
- Add chopped garlic and saute until softened (not browned)
- Add beans and mix well
- Add chicken broth and bay leaf and mix well
- Add enough water to cover the top of the ingredients
  by at least 2 inches, and heat on medium-high until just barely boiling, then reduce heat to a bare simmer.
- Reduce heat to very low and cook for 10-12 hours until beans are very soft
- Add water as necessary and stir and stir occasionally
  to prevent it from becoming too thick
- Add parsley about a half-hour before serving
- Enjoy! (don’t forget to remove the bay leaves!)