Sausage Vegetable Soup
Source: Betty Crocker's Step-by-Step Picture Cookbook

1 medium onion, chopped (about 1/2 cup)
2 tablespoons vegetable oil
4 cups water
3 medium carrots, thinly sliced (about 1 1/2 cup)
2 medium stalks celery (with leaves), thinly sliced (about 1 cup)
2 teaspoons salt
1/2 teaspoon dried chervil leaves
1/2 teaspoon dried thyme leaves
2 medium zucchini, cut lengthwise in half, then into 1/4-inch slices
1 pint cherry tomatoes, cut in half
1 pound Polish sausage, cut into 1/4-inch slices
1 can (15 ounces) great northern beans

Cook and stir onion in oil in Dutch oven until tender. Stir in water, carrots, celery, salt, chervil and thyme. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes.

Stir zucchini, tomatoes, sausage and beans (with liquid) into vegetables in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Skim fat if necessary.

6 to 8 servings