|2||c||navy beans, soaked in water overnight and drained|
|4||stalks of celery|
|4||large carrots, peeled and sliced|
|1||large onion, chopped|
|4||links, Aidells Chicken & Apple Sausage, cut into ½ inch slices|
|9||c||chicken stock or broth|
|2||t||dried thyme (crushed)|
|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.