Ham Bean and Cabbage Soup

1 tsp, crumbled Bay Leaf
9 tsp Paprika
1.50 tsp Thyme, ground
3 tsp Minced Garlic in water
2 serving Chopped onion 1/2 cup
0.50 serving Celery 4 - 4" long strips
85 gram(s) Baby Carrots
2 tbsp Dried Parsley
283 gram(s) Marketside angel hair coleslaw
16 oz Russet potato
4 cup Swanson Chicken stock
227 gram(s) Great Value Navy Beans 454grams=1LB/16oz
4 serving Cajin Style Andouille Smoked Sausage 1 link 84grams

Soak beans 6 hours or overnight or place beans into a saucepan and bring to a boil over high heat. Boil 1 minute. Turn heat off, cover pan and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water and begin cooking as soon as possible. Heat oil in a skillet over medium high heat. Add onion, garlic, carrot, and celery. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Reduce the heat to low, and stir in paprika. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker. Place drained beans in the slow cooker, and stir in stock, parsley, thyme, bay leaf, potatoes, and cabbage. Cook soup on low for 8 to 10 hours or until beans are soft. Add salt during the last hour of cooking. Remove and discard bay leaf, season to taste with salt and pepper.

Serving Size: 6