Crockpot Sausage and Navy Beans

This crockpot sausage and navy beans is thicker than a soup, it’s more like a stew. Hearty and filled with vegetables, it’s one of my favorites to serve on a cold afternoon. Serves 8

Here in Indianapolis we are experiencing some very cold weather.

It looks too cold to go outside.

Even Buddy trying to stay warm on the heating pad.

A bowl of hot Sausage and Navy Beans looks mighty good right now. Ingredients:

2 cans of navy beans, drained and rinsed
14 oz package of precooked smoked sausage, cut into 1” pieces 
1 yellow or white onion, diced
1 cup diced carrots 
1 cup diced celery 
1 14 oz can of diced tomatoes
2 tablespoons tomato paste 
1 tablespoon minced garlic 
1 bay leaf
1 teaspoon dried thyme 
8 cups of chicken broth 

Directions: 

In a saucepan on medium heat add in the chicken broth, thyme, bay leaf and tomato paste and stir to combine. Add the remaining ingredients to the crockpot. Cover with the warm liquid. Cook on high for 8 hours. Remove bay leaf before serving. Would go great with corn bread 🍞 or Mexican Corn Bread Pudding. Yum Yum.