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Rinse and sort beans; check for unwanted debris & discard.
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Chop green peppers, onion, and celery.
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In large bowl, mix together rinsed beans, green pepper, onion, garlic, celery, stock, water, and seasoning packet. Note: Do NOT add tomatoes at this time, as the acid in the tomatoes will prevent the beans from softening.
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Divide mixture into 2 1 gallon freezer bags (be sure to label bags first.)
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On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 5-6 hours.
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If desired, add tomatoes and sausage to soup, then cook for approximately 30-60 minutes more. Serve with a side of rice or cornbread.