"Adapted from a recipe posted at Budget Bytes. The long slow cooking means you don't need to pre-soak the beans."
dried navy beans
1 -2 teaspoon
table salt, divided
garlic cloves, minced
carrot, sliced into thin rounds
celery ribs, sliced
fresh ground black pepper
14 -16 ounces
kielbasa, sliced 1/2-inch thick
Sort through beans, removing any debris or stones. Rinse briefly and add beans to a 5-qt or larger slow cooker. Add 1 tsp salt.
Add all remaining ingredients to slow cooker. Cover and cook on low for 8 hours.
Mash 1/4 - 1/3 beans and vegetables (use a potato masher, food mill or blender - don't use an immersion blender, which will grind up the sausage with it) and stir in well. Taste and add additional salt by 1/4 tsp until it tastes good to you. Serve hot with crusty bread.
Page 2 of 2
Slow Cooker Navy Bean Soup With Kielbasa (cont.)