Ingredients

• 1 lb. dried Great Northern beans
• 2 tablespoons olive oil
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 green bell pepper, seeded, cored and chopped
• 1/2 teaspoon ground thyme
• 1/2 teaspoon basil
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 3 garlic cloves, minced
• 6 cups water
• 1 lb. hot smoked sausage or kielbasa or deli-style sausage, cooked
• 1 1/2 teaspoons salt
• 3 chicken bouillon cubes or teaspoons of chicken bouillon granules
• 1/4 cup parsley, washed, dried and chopped (optional)

Directions

Soak beans overnight in a large soup pot filled with enough water to cover beans (water level should be about 2-3 inches above beans). Just before cooking soup, drain, rinse and sort beans. Heat olive oil in a large soup pot or saucepan. Once oil is hot, add carrots, celery, bell pepper, thyme, basil, cayenne pepper and bay leaves and saute for 10 minutes, stirring occasionally. Add garlic and saute for 1 minute more.

Add water, chicken bouillon, sausage and salt to soup pot and heat to boiling, stirring briefly to combine ingredients. Once boiling, reduce heat to a low-boiling simmer and cover. Cook for about 1 1/2 hours or until beans are tender.

When ready to serve, remove bay leaves and stir in chopped parsley if desired. Serve.