Bean Soup

So I recently discovered the joy of Ten Bean Soup. When I cook I tend to get into a trend for a little while and make a certain recipe alot. This soup is hearty, tasty and inexpensive. It can feed an army or give you yummy leftovers for days. You can easily find a mix complete with seasonings in the bean aisle but here's a recipe that's a bit healthier.

1 pkg or 1 pound dried ten bean blend (or 15 or whatever you can find)
1 pound low sodium smoked sausage sliced
l large 32 oz can diced tomatoes
1 quart low sodium chicken or vegetable stock
1 quart water
1 medium onion diced
4 tbs garlic powder
1 tbs crushed red pepper
1 tsp salt
1 tsp pepper
2 tbs balsamic vinegar

Rinse the beans and place them in a dutch oven. Either cover with water and soak overnight or add 1 quart water and 1 quart stock and bring to a boil. If soaking, discard soaking water, rinse and proceed.
Boil 1 hour.
Add remaining ingredients and simmer one more hour until beans are tender.
Serve over cornbread.

The vinegar is just enough to add a tanginess that makes up for the lack of salt.
This soup is even better the next day after the flavors get a chance to meld.
Soaking the beans means they'll cook faster and it reduces the...uhmmm......flatulence-causing sugars in the bean.