1 package 16-bean soup, soaked overnight
1/2 package Gimme Lean sausage, crumbled
3 cups veggie broth
3 cups water
2 medium carrots, chopped
2 large celery stalks, chopped
1 large onion, chopped
1/2 bunch kale, chopped
1 bay leaf
Rinse and drain beans and set aside.
In large stockpot or pan, brown Gimme Lean sausage in a little bit of veggie broth over medium-high heat. Don't worry if sausage sticks to the pan.
After sausage is browned slightly, add veggie broth and water, scraping some of the brown bits off the bottom of the pan. Then add the beans, carrots, celery, onion, kale, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for about 3 hours.
Remove bay leaf and serve.
I serve this with homemade oatmeal-whole wheat bread and salad.