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Sixteen Bean Soup

1 package sixteen-bean soup mix
3 bay leaves
1 tablespoon oregano -- crushed
2 cans no-fat chicken stock
Additional water to cover beans
3 stalks celery stalks -- chopped
3 carrots -- diced
1 large onion -- chopped
3 garlic cloves -- sliced
1 pound turkey Italian sausage -- sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1 to 2 inches) in slow cooker. 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.

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