Spicy 15 Bean Soup with Jalapeno Sausage

Happy Tuesday!! Today is our three week blogging anniversary so I decided to spice it up a little. On the menu tonight we have a very easy crockpot comfort meal....Spicy 15 Bean Soup with Jalapeno Sausage. When I make this dish it makes me smile because it reminds me of my Dad. He was like a "Soup King". Dad made the best soups ever!! You name it and he could make it from scratch. A bite of his French Onion soup would take me back to the days living in Europe. A slurp of some Minestrone soup and I would be on a gondola floating down the Grand Canal in Italy!! If I wanted to take a trip to Mexico, no problem...a bowl of his Southwest Cabbage soup would do the trick! So today's blog is for my Dad, the Soup King. I grew up on this bean soup recipe....well kinda.....I had to spice it up a few notches. I also used the crockpot instead of the stove top method. Remember, if you don't like it spicy, add regular sausage and diced tomatoes. You can also leave out the sliced jalapenos and add green peppers instead. 

 Spicy 15 Bean Soup with Jalapeno Sausage
Ingredients:
1 20oz bag of Hurst's HamBeens - soaked overnight in water
1 10oz can Hot Ro-tel Tomatoes with Habaneros
2 jalapenos - sliced
1 large onion - diced
6 links of fully cooked Kiolbassa Jalapeno Beef Sausage - sliced
2 32oz boxes of Central Market Low Sodium Chicken Broth
salt and pepper to taste

Preparation:
1. Place beans in a colander and rinse thoroughly.
2. Place rinsed beans in a large pot and cover completely with water. Let beans soak overnight.
3. After soaking overnight, remove any beans that are floating on top. Drain water and rinse again.
4. Place soaked beans in the crockpot along with all the remaining ingredients. Stir to combine.
5. Turn crockpot on low for 7-8 hours.
6. Serve and enjoy!

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