2 cupsnavy beans, soaked in water overnight and drained
2 tablespoonsolive oil
4 stalks of celery
4 large carrots, peeled and sliced
1 large onion, chopped
2 clovesgarlic (chopped)
4 links, Aidells Chicken & Apple Sausage, cut into ½ inch slices
9 cupschicken stock or broth
2 teaspoonsdried thyme (crushed)
2 bay leaves
salt and freshly ground black pepper, to taste
In a large soup pot over medium high heat, add the oil and sauté the celery, carrots, onion and garlic until beginning to soften, about 5-8 minutes.
Add the soaked beans, sausage, stock, thyme and bay leaves. Bring to a boil, reduce the heat, then cover and simmer until the beans are soft, about 1 to 1½ hours. Remove and discard the bay leaves. Using the back of a wooden spoon, mash some of the beans against the side of the pot to slightly thicken the soup. Season to taste with salt and pepper.