Senate Bean Soup

I found this recipe years ago as a newly married wife, frantically searching for meals for me and Adam that I could prepare after a long day of college (we got married sort of young). Our newspaper carried a food page on Wednesdays, and I came upon this soup. It's easy, hearty and good. I almost always have the ingredients on hand, too. A nice bonus.

What you need

12 oz. smoked sausage, any kind you like, sliced into 1/2-inch slices
1 cup chopped onion
1 cup minced celery
2 tsp minced garlic
1 Tbs. olive oil (or a little more)
1 1/2 quarts chicken stock/broth
2 cups cubed, peeled sweet potatoes
2 cups cubed, peeled baking potatoes
15-oz can navy beans, drained and rinsed
15-oz can pinto beans, drained and rinsed
15-oz can black beans, drained and rinsed
3/4 tsp dried thyme leaves
1 bay leaf
1 1/2 to 2 tsp salt
1/2 tsp pepper

Sauté the sausage, onion, celery, and garlic in oil in large soup pot or Dutch oven until sausage is browned, 5-8 minutes.
Add the rest of the ingredients and heat to boiling. Reduce to simmer, covered, until potatoes are tender, 10-15 minutes (that's what the recipe says, but I have to say I simmer for at least 30 minutes).

Serve with some sourdough bread or biscuits or any kind of cracker. Warm goodness.