Remove the seasoning packet from the beans and set it aside.
Place the beans in a Dutch oven, add water 2 inches above the beans, bring to a boil, boil for 1 minute, then cover, remove from heat, and let stand for 1 hour.
Drain.
Sauté the chopped onion, bell pepper, and minced garlic in hot oil in the Dutch oven for 4 to 5 minutes or until tender.
Add drained beans, beef broth, and the next 8 ingredients; bring to a boil.
Reduce heat, and simmer, stirring occasionally, for 1 1/2 to 2 hours or until slightly thickened.
Cook the smoked sausage and the contents of the seasoning packet in a skillet over medium-high heat until the sausage is browned.
Add this to the soup; cook, stirring often, for 1 hour or until the beans are tender.