Navy Bean and Kielbasa Soup:

2 1/3 cups dried Great Northern beans
6 cups water
4 cups water
4 cups chicken broth
1 pound Kielbasa sausage, sliced 1/4 inch thick
1 1/4 cups chopped onion
1/2 green pepper, chopped
2 cloves garlic, chopped
2 cups canned tomatoes, undrained and chopped
1 cup diced carrots
1/4 cup water
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf

Wash and sort beans.

In a 5 quart saucepan, combine beans and 6 cups water. Bring to a boil, reduce heat; simmer uncovered for 2 minutes.

Remove from heat and let sit for 1 hour; drain reserving 1 cup liquid and 3 cups beans.

Combine 4 cups water and chicken broth; bring to a boil. Add rest of drained beans. Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender.

In a large skillet, saute sausage for 3 minutes. Add onions, green pepper and garlic; saute until onions and green peppers are tender. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Remove bay leaf. In a food processor or blender, puree the reserved beans and liquid. Stir this into the sausage mixture. Simmer, uncovered until thoroughly heated.