| 1 pkt sixteen-bean soup mix | | 3 x bay leaves | | 1 tbl oregano crushed | | 2 can no-fat chicken stock | | Additional water to cover beans | | 3 stalk celery stalks chopped | | 3 x carrots diced | | 1 lrg onion chopped | | 3 x garlic cloves sliced | | 1 lb turkey Italian sausage sliced | | 2 can 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. |
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