Bean And Sausage Soup
|Water||7 Cup (112 tbs)|
|Dried great northern beans/Lima beans||1 Pound|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Kielbasa/Polish sausage||1 Pound, cut into 1/4 inch slices (For Serving)|
|Carrots||2 Medium, cut into 1/4 inch slices (For Serving)|
|Celery stalks||2 Medium, cut into 1/4 inch slices (For Serving)|
Heat water and beans to boiling in 4-quart Dutch oven; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add tomatoes (with liquid), onion, garlic, salt and pepper.
Heat to boiling; reduce heat.
Cover and simmer until beans are tender, about 2 hours.
Skim fat if necessary.
Cover and refrigerate no longer than 3 days.