Slow Cooker 15 Bean Soup with Polish Kielbasa

By kathya5084

This is adapted from my non slow cooker recipe. Since the beans are not soaked it is cooked differently due to the beans rehydrating while cooking. I use Hurst 15 bean soup. You can also add swiss chard or spinach if you wish.

Ingredients

• 1 (1 lb) bag regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 celery stalks chopped celery leaves included
• 4 garlic cloves, minced
• 8 cups water OR mixture of water and chicken/vegetable broth or stock
• 14 ounce package of polish kielbasa, cut in 1 inch pieces (I like Hillshire Farms)
• 3 tablespoons lemon juice
• 1 15 ounce can whole tomatoes, crushed or diced tomatoes
• 1 tablespoon dried parsley
• 1 teaspoon dried rosemary (crush with fingertips before adding, this releases the flavor)
• 1 teaspoon chili powder
• 2 chicken bouillon cubes
• salt and pepper to taste

Details

Servings 8
Preparation time 10mins
Cooking time 370mins

Preparation

Step 1

No need to soak beans.
Saute onion, and celery in olive oil until tender. Add garlic and sauté 2 minutes more.
Add all ingredients EXCEPT tomatoes and lemon juice. Cover with water (about 2 inches over top of beans). Turn slow cooker to high and cook 5 hours or until beans are tender but not falling apart.
Add lemon juice, tomatoes with the juice. Taste for salt. I usually don't add any. Mix well. Slow cook on high for one hour. Season to taste.
404 calories per 1-1/2 cup serving.