16 oz. pkg. dry navy beans
6 c. water
4 c. water
4 c. chicken broth
1 lb. kielbasa sausage, sliced diagonally
1 c. chopped onions
1/2 c. chopped green pepper
2 garlic cloves, minced
16 oz. can tomatoes, undrained, cut up
1 c. cubed carrots
1/4 c. water
1 tsp. salt
1 tsp. oregano leaves
1/4 tsp. pepper
1 bay leaf
1 c. elbow macaroni

Wash and sort beans. In 5 quart Dutch oven, combine beans and 6 cups water. Bring to a boil. Reduce heat; simmer uncovered 2 minutes. Remove from heat. Cover and let stand 1 hour; drain. Add 4 cups water and chicken broth. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender.

In large skillet saute sausage 3 minutes. Add onions, green pepper and garlic; saute until tender. Stir in tomatoes, carrots, water, salt, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Remove bay leaf.

Cook macaroni to desired doneness as directed on package. Drain; rinse with hot water.

In food processor, puree 1 cup bean liquid and 3 cups cooked beans. Stir pureed beans, sausage-tomato mixture and macaroni into beans in Dutch oven. Simmer uncovered until thoroughly heated.