16 Bean Soup

1 package sixteen-bean soup mix
3 bay leaves
1 tablespoon oregano -- crushed
2 cans no-fat chicken stock
Additional water to cover beans
3 stalks celery stalks -- chopped
3 carrots -- diced
1 large onion -- chopped
3 garlic cloves -- sliced
1 pound turkey Italian sausage -- sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1 to 2 inches) in crock pot. Cook on HIGH for 2 hours.

Add remaining ingredients and shift cooker to LOW and cook for an additional 3 hours. For more zing, add cayenne or crushed red pepper when adding second set of ingredients.

Serve as complete meal or over rice. Freezes well.

16 Bean Soup printer friendly version located here.
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