Greek Bean, Fennel and Sausage Soup

While in Greece, I learned a recipe (similar to this) for cooking fresh fava beans with fennel, tomatoes, olive oil and smoked sausage. This fall soup is a spin on that classic combination – cheating by using canned beans and crushed tomatoes but resulting with the same hearty flavors.

Greek Bean, Fennel and Sausage Soup
Makes 10 servings

• 1 large fennel bulb with stems
• 2 small onions
• 4 smoked sausages (chicken are okay but a bit too lean, pork are best)
• 1 28 ounce can of high quality crushed tomatoes
• 1 28 ounce can of kidney beans
• 1 28 ounce can of black beans
• 1 28 ounce can of pinto beans
• 1 amber beer
• Olive oil
• Pepper, paprika and salt to taste