Total Time
20mins
Prep 10 mins
Cook 10 mins

A terrific cold-weather soup, which helps to warm these 'ol bones. I discovered this recipe in the "San Diego Union Tribune."

Ingredients Nutrition

Directions

  1. Heat oil in a 4-1/2 quart Dutch oven or soup pot over medium-high heat.
  2. Peel and coursely chop onion, adding it to the pot as you chop.
  3. Rince and dice celery, adding it to the pot as you cut.
  4. Cook stirring frequently, until onions begin to brown, about 3 minutes.
  5. Meanwhile, pour 1 can of the navy beans into a colander, rinse well and set aside to drain.
  6. Stir the garlic into the onion mixture.
  7. Add the broth and tomatoes with their juices.
  8. Raise the heat to high.
  9. Add the remaining can of beans with the liquid along with the rinsed beans, bay leaf, thyme and pepper.
  10. Stir and cover the pot.
  11. When the soup comes to a boil, reduce the heat to low.
  12. While the shoup is heating, cut the sausage in half lengthwise.
  13. Cut the pieces into 1/4 inch slices and add them to the pot.
  14. Stir sour, re-cover pot and simmer for 7 to 10 minutes to let the flavors develop.
  15. To serve, discard bay leaf and ladle into bowls.
  16. Note: This soup can be made up to 3 days ahead, covered and refrigerated.

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