Slow Cooker Cajun 15 Bean Soup

The cold and dreary February weather continues in North Alabama.  It's time for soup!  I had this bag of #hurstbeans  in the pantry and Conecuh Sausage in the freezer.  #marriagemadeinheaven

Here are the beans contained in this variety:  northern, pinto, large lime, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, little red, yellow split, lentil, navy, white kidney, and black bean.

Aren't these beautiful?

I placed the beans in a large bowl, picked through them to discard any debris, and then covered with water.  I drained the water and recovered with water, and then let the beans soak overnight.

To save time this morning, I prepped the following last night:

1 yellow onion, chopped

3 ribs celery, chopped

1 red bell pepper, chopped

I then placed the veggies in an airtight bowl and refrigerated overnight.

I sliced one pound of Conecuh smoked sausage and browned the slices in a large skillet over medium-high heat.  I then drained the sausage slices, let them cool, and put them in a bowl in the refrigerator overnight as well.

This morning, I drained the beans and gave them yet another rinse, and into the slow cooker, they went.  

I then added the veggies, the browned sausage slices, the seasoning packet included with the beans, 6 cups of water, a 28 oz. can of diced tomatoes (with the juice), 4 minced garlic cloves, and two bay leaves.  

After all the ingredients are stirred together, I placed the lid on the slow cooker and set it to high heat for 6 hours.

My slow cooker automatically shifts to low heat after the first set time has expired.

Remove the bay leaves before serving.  If you'd like, add a splash of red wine vinegar and give a stir before ladling into bowls.  

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