Recipe - Crock-Pot Fifteen-Bean Soup

1 pack (20 Oz) 15Bean Soup Mix; *
see note
1 lg Onion; chopped
1 teaspoon Garlic
1 teaspoon Celery Salt
2 Stalks Chopped Celery
1 Bay Leaf
1 ds Cayenne Pepper
Ground Pepper To Taste
1 pack Polska Kielbasa; cut or sliced up 1/4"
thick

*Discard flavoring packet.

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 cut or sliced up 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.
Posted to MCRecipe Digest V1 #1018 by "Bill Spalding"
billspa@icanect.net on Jan 17, 1998