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Crock-Pot Fifteen-Bean Soup
| Ingredients | |||
| 20 | oz | 15-bean soup mix, package, discard the flavor packet | |
| 1 | each | onion, chopped | |
| 1 | teaspoon | garlic powder | |
| 1 | teaspoon | celery salt | |
| 2 | each | celery, stalks, chopped | |
| 1 | each | bay leaf | |
| 1 | cayenne pepper, dash | ||
| 1 | pepper, ground, to taste | ||
| 1 | each | kielbasa, sliced into coins | |
Directions: | |||
| Soak beans overnight, changing water frequently. Drain. In crockpot, 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. | |||
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