Bean, Potato and Faux Sausage Soup

Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
4 c. vegetable broth (I use veggie bullion cubes)
3 russet potatoes, peeled, cubed
1, 14 oz. package Tofurky Italian sausage
3 c. plain, unsweetened soy milk
1, 15 oz. can white northern beans, drained and rinsed
1 TBS. nutritional yeast
1 tsp. liquid smoke
1 tsp. salt (OR to taste)
White Pepper to tast

To make:

On medium heat, in large stockpot, cook onions for about 5 minutes. Add 1 TBS. of broth if the onions are sticking. Add garlic and cook for 1 more minute. Add vegetable broth, potatoes and cook on medium high heat for about 20 minutes or until tender. In the meantime, slice sausage into 1/4 inch rounds, and cook in a non-stick or cast iron frying pan over medium high until browned. Once potatoes are cooked, add soy milk, liquid smoke, nutritional yeast, and white beans. Simmer for 5 minutes on medium heat. Add tofurky sausage and stir until combined. Salt and pepper to taste.

Serves 6-8

As a side note, when I make this again I will leave the sausage out until it is served so it remains firm and tasty; though adding all of it at once isn't bad it just swells slightly. This soup is good reheated.