Sort beans and check for stems or pebbles. Rinse the beans and add to a bowl then cover with 1 quart of chicken stock. Cover and soak overnight in the refrigerator.

Drain the beans and set aside.

Heat a dutch oven or large pot over medium-high heat. Once the pot is hot, add the minced sausage and cook 6 to 7 minutes or until cooked through and browned.

Next, use a slotted spoon to push the sausage aside. Depending on the amount of fat rendered from the sausage, remove enough so that you're left with about 2 tablespoons fat.

The next step is to add the carrots, onion and celery. Sauté about 5 minutes until tender. Stir to combine with the cooked sausage.

Next, add the soaked beans, Rotel tomatoes, and seasonings along with the other quart of chicken stock and enough water so that everything is covered with liquid.

Bring the soup to a simmer, cover the pot with a lid and reduce the heat to medium-low. Simmer 3 to 4 hours until the beans are nice and tender. Taste the soup and adjust seasonings if needed.

Serve the cranberry beans soup with cornbread muffins, crackers or a sandwich and enjoy!