Lots of Beans Soup
From Julie Kay
1 (20-oz.) pkg. 15 Bean Soup beans
6 cups water
1 (14-1/2-oz.) can stewed tomatoes
2 stalks celery, chopped
1 large onion, chopped
1 (8-oz.) pkg. fresh mushrooms, sliced
4 cloves garlic, minced
3 links andouille sausage, sliced or meaty ham bone
1. Cover beans with water and soak overnight. Drain beans and put in slow cooker.
2. Add 6 cups fresh water and other ingredients.
3. Cook on Low for 8 hours.
Note: Use a large slow cooker for this recipe. Divide soup into smaller amounts to freeze.