INGREDIENTS

INSTRUCTIONS

Soak the navy beans overnight in plenty of cold water; the next day
drain the beans and rinse them under cool water. Set aside. Place the
oil and onion in a soup kettle, set over low heat and cook slowly
until the onion has softened, about 5 minutes.  Increase the heat to
medium, add the garlic and celery and stir-cook for 1 minute. Drop in
the bay leaf and parsley bundle.  Stir in the allspice, red pepper
flakes, broth, and navy beans. Bring the soup base to a boil,  skimming
it as necessary; boil 3 minutes. Cover and simmer for 1 1/2  hours, or
until the beans are quite tender. Discard the parsley-bay  leaf bundle.
(The soup may be prepared in advance to this point.)  To finish the
soup, grill the sausages under the broiler or pan-fry  them for about
20 minutes, letting them cook for 10 minutes on each  side. Slice the
sausage into 1/3-inch disks. Add the sausage rounds  to the soup and
let simmer for 5 minutes longer to blend the flavors.  Season with salt
and freshly-ground pepper to taste. Ladle the soup  into warm bowls and
serve piping hot.  Makes 5 servings.  [WASHINGTON POST JAN 11, 1989]
Posted by Fred Peters.  Posted to MM-Recipes Digest  by "John Weber"
<hdbrer@ibm.net> on Nov  07, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 969
Calories From Fat: 589
Total Fat: 66.4g
Cholesterol: 217.4mg
Sodium: 2803.8mg
Potassium: 899.2mg
Carbohydrates: 38.7g
Fiber: 12.2g
Sugar: 5g
Protein: 57.7g