Bean Soup with Smoked Sausage

Wash beans well in cold water. Strain.

Place beans in a medium saucepan. Cover with water.

Parboil saucepan then remove from heat.

Cover saucepan and set aside for 60 minutes to allow beans to soak. When done, drain in a colander.

Peel carrots and parsnips and slice thinly into 3-inch-long strips.

Peel and chop the one onion.

Sauté onion in oil in a kettle over medium heat for 60 seconds, or until transparent.

Add beans, paprika, bay leaves, salt, carrot, and parsnip to kettle.

Sprinkle with flour. Add water. Stir constantly then Cover.

Cook over low heat for 30 to 45 minutes.

Cut smoked sausage into 1/4-inch pieces.

Add sausage to kettle and simmer for extra 55 to 60 minutes.

When beans become tender, remove from heat.

Immediately before serving, add vinegar and stir well.

Place 1 c. of hot soup in a small bowl.

Add sour cream and stir until smooth.

Add sour cream mixture to kettle and blend very well. Serve soup hot.