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Fifteen Bean Soup
1 pk Bean soup mix; discard flavoring mix
1 lg Onion; chopped
1 ts Garlic
1 ts Celery salt
2 Stalks celery; chopped
1 Bay leaf
1 ds Cayenne pepper
1 lb Kielbasa sausage
Soak beans overnight. Drain. In slow cooker, cover beans with water. Add all other ingredients except sausage. Cover and cook on high for one hour; turn to low and cook 7 to 10 hours. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If too thin, mash some of the beans. Add sliced kielbasa. Cook one hour more. Serve with rice or bread.
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