Crock-Pot Fifteen-Bean Soup

Servings: 4
Ingredients:

1 pk (20 oz) 15-bean soup mix
-(throw away the flavor
-packet!)
1 lg Onion, chopped
1 ts Garlic
1 ts Celery salt
2    Stalks chopped celery
1    Bay leaf
1 ds Cayenne pepper
Ground pepper to taste
1 pk Polska kielbasa, sliced into
-coins (we prefer turkey
-kielbasa)

Soak beans overnight, changing water frequently. Drain. In crock- pot,
cover beans with 1 inch water. Add all other ingredients except kielbasa.
Cover and cook on high for one hour; turn to low and cook overnight. Stir
once or twice during cooking. One hour before serving, check the texture
of the soup. If it’s too thin, mash some of the beans with a potato
masher. Add sliced kielbasa. Cook for one hour. Serve with Tabasco sauce
and bread or rice.

Serves 4 generously.

NOTE: This soup freezes well. Leftovers are excellent (usually thicker
from reheating), and are delicious served over rice.

Posted by Evvie Vincow. Courtesy of Fred Peters.