Instructions: Soak beans overnight. Drain. In crockpot, 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 keilbasa. Cook one hour more. Serve with rice or bread. Notes from Lynn Thomas: Made this 12- 5-96. Omitted the bay leaf and celery salt. Added 1 tsp. thyme, 2 chopped carrots, used Healthy Choice smoked sausage, and put everything in the crockpot at the beginning.

Covered with vegetable broth instead of water and cooked on low about 11 to 12 hours. Absolutely delicious!

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