15 Bean Soup with Cajun Smoked Sausage

Here's another one of those wonder meals that cook in the crock pot all day (with just a little bit of prep work the night before) and provides a great come home after a long day and enjoy dinner with little fuss evenings.  How'd you like THAT sentence!?!

Hurst's Cajun 15 Bean Soup with seasoning packet

1 large red onion, thinly sliced

1 pound Conecuh County Cajun Smoked Sausage, sliced into 1/2 inch slices

4 cups beef stock

1 - 14.5 diced tomatoes with juice

2 cups shredded cabbage with carrots slaw mix

1 T. chopped garlic

1 small can of shoe peg corn, drained

You'll need to rinse and sort through the beans. Put them in a large bowl and cover with water overnight. The next morning. you'll drain the water from the beans and put them in the crock pot. Here they are getting ready for their overnight soak.

Because I knew I'd be rushed in the morning, I browned the sausage and onions the night before and put them into the fridge overnight. Next morning you can zap them in the microwave just to get the chill off before you put them in the crock pot.

Turn the crock pot to high, add the drained beans, sausage, onions, beef stock and seasoning packet. If you can't find this brand of beans, use another mixed bean product and add 1 - 2 T. Cajun seasoning. Stir in the remaining ingredients. Cover. I would suggest cooking the soup on low for 8 - 10 hours or high for 4 - 6 hours. When the beans are tender, you're ready to eat.  

Please bake a pan of cornbread to go alongside. And bake it in a cast iron skillet. Please.