Rinse and clean beans. Soak overnight.

In an 8 qt. pot, put beans, water, carrots, celery, bay leaf, salt, and peppercorns.

Bring to boil and turn down to a simmer. Simmer for 2 hours. Remove from heat.

Remove 1 cup off cooked mixture. Puree in food processor.

Melt 2 tablespoons butter. Add 2 tablespoons flour and 1 cup chicken broth. Simmer/Boil bubbling for about 1 minute. Add pureed mixture.

Return this mixture to soup pot.

Add cut up sausage to soup pot.

Heat and serve,