I have made bean soup with just about every cut of pork. This was my first attempt with smoked pork sausage. It is great. One advantage is that I don't have to scrounge up some ham for my next batch of soup. I usually have a hunk of smoked sausage in the freezer.

BEAN AND SAUSAGE SOUP
1 1/2 cups great northern or navy beans
6 cups water
1/2 pound smoked pork sausage, diced
1 carrot, chopped
1/2 cup chopped onions
1 beef bouillon cube
1/2 cup tomato soup, undiluted
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup water
2 tablespoons potato granules

Wash beans and drain. Combine with smoked sausage, carrots, onion and bouillon. Add the 5 cups water. Bring to boil in large kettle. Cover and reduce heat. Simmer on low for 2 hours. Let cool and drain, saving liquid. Mash beans and pork. Return beans to bean liquid with tomato soup, salt, pepper and potato granules mixed with 1 cup water. Cook over low heat for 30 minutes, stirring occasionally. Serve with oyster crackers.