Crockpot 16-Bean Soup

  • 1 package mixed dried beans
  • 3 bay leaves
  • 1 tablespoon crushed oregano
  • 4 cups chicken stock
  • Additional water - to cover
  • 3 carrots - diced
  • 1 large onion - chopped
  • 3 cloves garlic - sliced
  • 1 pound smoked sausage - sliced
  • 2 cans stewed (or diced) tomatoes

Combine the first 5 ingredients (liquid should cover the mixture 1 to 2 inches) in a slow cooker. Cover and cook on high for 3 hours, or until the beans are tender. Add the remaining ingredients and decrease the temperature to low; cook for an additional 3 to 4 hours. If desired, add cayenne or crushed red pepper when adding second set of ingredients.

  • Yields: 6-8 servings
  • Preparation Time: 6-7 hours
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