Crock-Pot Fifteen-Bean Soup

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

10 hours Prep: 20 minutes Cook: 10 hours

44 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

20	ounces	soup, 15-bean, mix	package, discard the flavor packet, or a bag of mixed dried beans
1	each	onion	chopped
1	teaspoon	garlic powder	or one clove garlic, mashed
1	teaspoon	celery salt
2	stalks	celery	chopped
1	each	bay leaf
1	dash	cayenne pepper
1	x	black 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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Nutrition Facts

Serving Size 30g

Amount per Serving

Calories 44 51% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 759mg	32%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	0%		Vitamin C	7%
Calcium	1%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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