Sausage Bean Soup

Sausage Bean Soup

2 cups dry small navy beans
Water
4 cups cold water
1 cup celery, chopped
1/2 medium onion, chopped
1 garlic clove, minced
1 lb. seasoned pork sausage
1 can (28 oz.) diced tomatoes, undrained
1 can (12 oz.) V-8 vegetable juice
1 can (12 oz.) tomato juice
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can (4 oz.) mushrooms, sliced, undrained

In a Dutch oven or large sauce pan, cover beans with water 2 inches above the beans; soak over night. Drain. Return beans to pan. Add 4 cups cold water, celery, onions and garlic to beans. Cover and cook over medium heat for 1 to 1-1/2 hours or until beans are tender.

In a small skillet, brown the sausage; drain and break into small pieces. Add to the beans with the remaining ingredients.

Simmer about 15 minutes, or until hot and flavors blend.
Makes 14 (1 cup) servings.

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