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U.S. Senate Special Session Bean Soup

8 ounces turkey smoked sausage, cut into 1/2-inch slices
1 cup chopped onion
1 cup sliced celery
2 teaspoons minced garlic
1 tablespoon vegetable oil
1 1/2 quarts reduced-sodium chicken broth
2 cups cubed, peeled sweet potatoes
2 cups cubed, peeled baking potatoes
1 can (15 ounces) Navy beans or 1 1/2 cups cooked dry-packaged Navy beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
3/4 teaspoon dried thyme leaves
1 bay leaf
1 1/2 to 2 teaspoons salt
1/2 teaspoon pepper

1. Sauté smoked sausage, onion, celery and garlic in oil in Dutch oven until sausage is browned, 5 to 8 minutes.
2. Add remaining ingredients and heat to boiling; reduce heat and simmer, covered, until potatoes are tender, 10 to 15 minutes.

Makes 8 servings (about 1 1/2 cups each).

Nutrient Information Per serving: Calories 307; Fat 6g; % Calories from Fat 18; Potassium 726mg; Carbohydrate 44g; Folate 160mcg; Sodium 1288mg; Calcium 88mg; Protein 20g; Dietary Fiber 9g; Cholesterol 36mg

Recipe provided courtesy of The Bean Education & Awareness Network.