Southerners love their beans. Substitute your favorite dried bean, if you prefer, and if there’s leftover ham, feel free to throw it in!
Sort and wash beans. Place beans in a large Dutch oven and cover with water two inches above the beans. Soak overnight.
After soaking: Slice, brown and drain the sausage.
Sauté the carrots, onions and celery, and pour into a large Dutch oven. Add all other ingredients except the potatoes. Drain the water from the beans and add to the vegetable mixture. Cover and simmer for 25 minutes.
Add potatoes and cook for an added 20 minutes or until potatoes are tender. If you desire a thinner soup, add some water and cook a few minutes more.
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