16 Bean Soup (crock pot)

1 pkg sixteen-bean soup mix
3 bay leaves
1 tbsp oregano, crushed
2 cans no-fat chicken stock
Additional water to cover beans
3 stalk celery stalks chopped
3 carrots diced
1 large onion, chopped
3 garlic cloves, sliced
1 lb 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.