Peel and dice the onion, potato, and carrot.
If using completely fresh meats (ideally you can find the semi-cured ones we use here in Spain), you'll have to sea them on all sides.
If using the semi-cured meats, poke the sausages with a fork so that the casing doesn't burst once cooking.
Put the meats and vegetables into a large pot, along with the smashed garlic clove and bay leaf.
Cover the ingredients with water (or stock) and bring to a boil.
Lower the heat to a rapid simmer, and cook for about 15 minutes, until the vegetables are tender.
Drain and rinse the beans in a strainer and reserve (don't add yet).
Take out the meats and put on a plate. Discard the garlic clove and bay leaf.
Blend the vegetables and broth to create a thick soup. Season with salt if necessary.
Cut up the meats into bite-sized chunks and add them back to the broth.
Add the beans and cook everything together over a slow heat for about five minutes.
Enjoy immediately, or serve later for even more flavor!