• 1 tablespoon extra-virgin olive oil + 2 teaspoons additional if needed
• 1 pound smoked kielbasa, diced
• 2 cups chopped onions
• 1 1/2 tablespoons minced garlic
• 1 green or red bell pepper, chopped
• 1 rib celery, chopped
• 1 cup diced potatoes
• 1 pound white navy beans (soaked overnight in brine, then rinsed, or precooked)
• 8 ounces fresh sliced mushrooms
• 2 bay leaves
• 2 sprigs fresh thyme or 1/2 tablespoon dried
• 5-8 cups chicken stock (depending on desired thickness of the soup)
• 3 cups of water
• 2 teaspoons salt
• 1 1/2 teaspoons fresh ground black pepper
• 1/2 teaspoons crushed red pepper (more or less depending on desired “hotness”)
• 1 squirt yellow mustard
• pinch ground cinnamon
• Additional spices depending on individual tastes
  • red wine, Worcestershire sauce, steak sauce, cilantro, rosemary, all-spice, balsamic vinegar

Add oil to a large pan over medium heat. Add sausage, stirring occasionally. Remove when browned. Add onion and 2 teaspoons oil (if needed) and cook until soft. Add the garlic, green/red pepper, celery and potatoes and continue to cook until they are soft. Put the sausage back into the pan. Stir in the beans. Add the mushrooms, bay leaves, thyme, chicken stock, water, salt and pepper along with red pepper if using and the remaining spices, wine and sauces. Bring to a boil, then reduce the heat and allow to simmer for 30 minutes, uncovered. If using dried beans, the cooking time may vary, to 1 1/2 to 2 hours, until beans are soft. Serve with hard crusty bread or cornbread.