Ortmann's No Place Restaurant German Bean and Sausage Soup

Course : Beans
Serves: 16
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1 pound dry navy beans -- rinsed well
5 quarts water to cook beans
1/2 cup chicken soup base (not bouillon)
1 medium cooked ham hock
1 teaspoon dried thyme
4 cups cut-up onions -- carrots and celery (equal parts of each)
4 cups diced raw potatoes -- peeled
1 pound short-cut frozen green beans
1 1/2 pounds smoked kielbasa -- diced

Preparation / Directions:

Soak beans in water in 6-quart pot overnight. Drain water from beans, then add 5 quarts water to beans. Add chicken base, ham hocks and thyme. Bring to boil, then simmer 1 to 11/2 hours or until beans are almost done. Remove ham hocks and set aside to cool. Add onions, carrots, celery and potatoes. Cook 10 to 15 minutes or until vegetables are almost done. Add green beans. Remove meat from ham hocks and add to soup along with sausage. Simmer until green beans are done and meat is heated through, about 10 minutes. If soup is too thick, add additional water. Makes about 1 gallon.

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