16 Bean Soup

Recipe From: Maura Gallagher

Note: Veggie Version -- omit sausage, use veggie stock rather than chicken stock. 

Ingredients

1 package 16 bean soup (bag of dried beans)
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper
3 stalks celery, stringed & sliced thinly
1/2 pound carrots, either baby, or sliced
1 onion, chopped
4 cloves garlic, minced
1 pound Italian sausage
1 tablespoon olive oil
2 cans chicken stock
1 can diced or stewed tomatoes
salt, to taste
pepper, to taste
water, to cover ingredients
cheddar cheese, shredded

Instructions
Slice casings of sausage meat and crumble into a stock pot. Add olive oil and saute over medium high heat until outside of sausage begins to brown. Add onion and saute until translucent. Add garlic near end. Sausage meat does not need to cook, only brown slightly. Do not allow garlic to brown.

Add remaining ingredients except for tomatoes & cheese to the stock pot.  Bring to a boil, then let simmer for 45 minutes, stirring occasionally.

Add tomatoes, and simmer for another 45 minutes, stirring occasionally.  Serves 8

When served into bowl, top with some shredded cheese.