Crock-Pot Fifteen-Bean Soup

• 20 ounces soup, 15-bean, mix package, discard the flavor packet, or a bag of mixed dried beans
• 1 each onions chopped
• 1 teaspoon garlic powder or one clove garlic, mashed
• 1 teaspoon celery salt
• 2 stalks celery chopped
• 1 each bay leaves
• 1 dash cayenne pepper
• 1 x black pepper ground, to taste
• 1 each polish kielbasa sausage sliced into coins

1. Soak beans overnight, changing water frequently.
2. Drain.
3. In crockpot, cover beans with 1 inch water.
4. Add all other ingredients except kielbasa.
5. Cover and cook on high for one hour; turn to low and cook overnight.
6. Stir once or twice during cooking.
7. One hour before serving, check the texture of the soup.
8. If it's too thin, mash some of the beans with a potato masher.
9. Add sliced kielbasa.
10. Cook for one hour.
11. Serve with tabasco sauce and bread or rice.
12. Serves 4 generously.
13. NOTE: This soup freezes well.
14. Leftovers are excellent (usually thicker from reheating), and are delicious served over rice.

soup, onions, garlic, celery salt, stalks celery, bay leaves, cayenne pepper, black pepper, polish kielbasa sausage

Taken from recipeland.com/recipe/v/crock-pot-fifteen-bean-soup-2391 (may not work)