16 Bean Soup


1 package dry beans (15 or 16 bean), rinsed and soaked overnight
1 package cooked sausage of choice (we like chicken & garlic) — this can be left out for a vegetarian option
16 oz chicken or vegetable stock
3 carrots, peeled and chopped
1 medium onion, chopped
3 stalks celery, chopped
2 – 3 potatoes, diced (white or sweet potato)
1 large can diced tomatoes or 3 – 4 fresh diced tomatoes with juice
2 bay leaves
1 t cumin
1 T oregano
1 T cayenne pepper or crushed red pepper
salt and pepper to taste

Combine all ingredients in crock pot, and cook on high for 8-10 hours or until beans, carrots, potatoes are soft.

This one was of the first crock pot recipes I made and it has been a staple ever since.


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