Hungarian Bean Soup

3 pounds Polish sausage, cut into bite-size pieces
1 large onion, chopped
2 cloves garlic, crushed
1 pound carrots, sliced thin
4 small cans red kidney beans
2 large cans tomato juice
1 pint sour cream
1/2 cup flour
1/2 cup water
Salt
Pepper

Place sausage, onion, garlic, salt and pepper in a large soup kettle. Fill kettle about 1/2 full of water and boil these ingredients about 2 hours. Add carrots, tomato juice and beans. Continue boiling until carrots are tender. Mix flour, water and sour cream to make thin paste. Slowly add to boiling soup. Boil 5 to 10 minutes longer. Serve hot.