Instructions: Slice sausage into 1/2-inch pieces and cook in a Dutch oven until meat is well browned and juices run clear. Drain sausage. Combine sausage pieces with remaining ingredients in Dutch oven. Heat to boiling; reduce heat and simmer 10 minutes.

Serve as a quick at-home lunch or pack while hot into a wide-mouth vacuum bottle.

Variation: Make it two-bean soup by varying the varieties, red beans with navy beans or black beans with pintos.

This recipe yields 6 servings.

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