Ingredients
1 pound dried great northern beans4 cups chicken broth2 cups water2 bay leaves7 bacon strips, diced3 cups thinly sliced onion2 cups thinly sliced celery2 large carrots, thinly sliced1/2 pound fully cooked smoked sausage, diced4 garlic cloves, minced2 teaspoons sugar2 cans (28 ounces each) diced tomatoes, drained1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon hot pepper sauce
Preparation
Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender.
Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
