crock-pot fifteen-bean soup

4 servings
1 pack (20 oz) 15-bean soup mix (throw away the flavor packet!)
1 large Onion, chopped
1 teaspoon Garlic
1 teaspoon Celery salt
Stalks chopped celery
Bay leaf
1 dash Cayenne pepper
  Ground pepper to taste
1 pack 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.

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