1/2 lb. dry small white beans, 1 c.
1/2 c. chopped onion
1/2 tsp. salt
1 tsp. chicken bouillon granules
1/4 tsp. ground cumin
1/8 tsp. pepper
1 bay leaf
8 oz. Polish sausage, sliced 1/2 inch thick
1 (8 3/4 oz.) can garbanzo beans, drained
1 (8 3/4 oz.) can creamed corn
Chopped parsley

Soak white beans. Drain and rinse soaked beans. Add 5 cups water, onion, and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are tender. Remove bay leaf. Ladle into soup bowls, garnish with parsley. Makes 4-5 servings.