Sausage-Potato-Bean Soup

1# Italian sausage hot or mild

2c chopped celery

1 med. purple onion

2-4c water

3 lg. carrots

1 red pepper

4c chopped baby red potatoes

1 lg. white sweet potato

*1c leftover chicken - optional

2T chicken soup base

2T dry parsley

1T ground rosemary

1T roasted powdered garlic

4-6c water

2# canned beans rinsed and drained

Remove sausage from its casings, stir and brown with part of the onion, finely minced and the celery.  Drain off the fat, then add water and continue to simmer.  Meanwhile, scrub and chop all the vegetables.  No need to peel, since the outer layer that was directly in contact with the soil adds nutrients, fiber and color to the soup.  After about 15 minutes, put everything else into the pot except the beans.  Cover and simmer another 45 minutes or until the vegetables are done the way you like them.  Add the beans and taste to see if any additional seasoning is needed.  Simmer again, just to heat everything through, then serve.  This soup is great after chilling and heating which develop the flavors.  It's a good one to have in the 'fridge for early fall days.  It also freezes well. . .Lin