Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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