Chicken and Bean Soup

• 16 oz. bag 15-bean mix dry beans
• 3 stalks celery, chopped
• 1 lg. onion, chopped
• 4 cloves garlic, minced
• 1 lb. smoked turkey sausage, chopped
• 1 lb. boneless, skinless chicken breasts
• 29 oz. can diced tomatoes
• 8 c. chicken broth, more, if needed
• Salt & pepper, to taste

Place the veggies and sausage into the bottom of a large crock pot. Add the rest of the ingredients, and cook on low for 10 hours. After the cooking cycle has completed, remove chicken breasts; shred them with a fork and return to pot. Add salt and pepper, to taste.

Leftovers freeze very well. Allow to cool completely and pack into freezer bags or plastic containers.  After re-heating from frozen, you may need to add some additional broth, water or tomato juice.