Katherine mentioned sausage bean soup in a comment below, and I realized it might be good if I reposted that recipe, since the last time I posted it was January 16, 2007, on the old suziebeezieland blog (that was password-protected).
January must be soup month. :)
In 2007 when I posted it, I wrote, "We've had a hard frost three nights in a row, which is unusual for southern California! Our lawn sprinklers have been freezing the sidewalks into a big ice slick."
Not so 2012! It's been in the 80's (and even 90's) almost all month so far. It has been a very, very warm winter for us. Our tulip tree is in full bloom. I will take a photo of it for you tomorrow.
Anyway, here it is. I buy Italian sausages, slit each down the side, and pull the casing off. I separate the meat in the pan with the end of the wooden spoon as I brown it with the onion and garlic.
I do love this soup. It is good with a big hunk of French bread, to soak up the broth. My mom or sister gave me this recipe. Or maybe they both did. I can't remember. Maybe they can remember.
Sausage Bean Soup
3/4 lb bulk Italian sausage
1/2 c chopped onion
1 garlic clove, minced
15 1/2-oz can butter beans, rinsed and drained
15-oz can black beans, rinsed and drained
14 1/2-oz can diced tomatoes, undrained
14 1/12- can beef broth
1 T minced fresh basil or 1t dried
2 T shredded Parmesan cheese
In a large saucepan, cook sausage, onion, and garlic until sausage is browned. Drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese.