My husband worked with a guy that nearly fell asleep at a staff meeting. Boss said, “Hey, Guy, are we keeping you awake?” Guy said, “Oh, I had soup for lunch. Hot soup makes me sleepy.” I love that story.
Anyhoo, we love soup at our house, especially on bitterly cold, snowy Minnesota nights. I am so happy we came home to hot soup ready to eat.
Here’s our recipe for navy bean soup. This is an economical way to feed our family of four plus leftovers.
2 pounds Smoked Turkey Keilbasa sausage sliced (or I also use cubed turkey ham)
1/2 cup chopped carrots
1/2 cup onion chopped
1 cup celery chopped
1 clove minced garlic
Dried navy beans 1 pound bag
1 T dried thyme
1/4 tsp black pepper
3 cups water
3 cups chicken broth
Put every thing in the crock pot. Cook on low for 10 hours.
A couple notes. I made this before work and I was in a hurry (per usual), so I used baby carrots instead of chopped, frozen diced onions instead of chopping a fresh onion, and I omited the celery because the celery did not make it into my grocery cart. Oops! It was still delicious, the girls loved it, and we served it with bread and sharp cheddar cheese. A perfect winter meal.