Viva El Crockpot ! Julie's Bean Soup

July rolled around in it's summery splendor, and we're graced with beautiful summer days to enjoy.
It brings me memories of cooking in the heat... and avoiding the use of the oven.
While chatting with one of my good friends, she informed me that here in Toronto (and maybe elsewhere too?) we have a lower electricity rate from 9pm to early morning (I think 6am?). Anyhow... it gave me the idea to make good use of my crockpot overnight, and spare some daytime kitchen overheating by the same token.
I have made one of my staple crockpot dishes - Coconut Curry Chicken (recipe will be posted in this series). But it seems that I always make the same 2 or 3 dishes with my crockpot. So wanting to explore new recipes, I found one which I have altered a little (or shall I say enhance...) and it became a big hit in our family. It's a bean soup, and the main change i made was that the original recipe called for ham, I replaced it with sausage - and added some garlic and origano. It's a hearty bean soup, perfect for a summer lunch or dinner with a fresh loaf of bread. Very versatile too, you might end up with your own version (or enhancements!). Enjoy!

JULIE'S BEAN SOUP IN A CROCKPOT
3 italian sausages
2 small onions, finely chopped
1 branch of celery, diced
2 medium potatoes, peeled and diced
2 carrots, diced
2 cloves of garlic, pressed
1 tsp cumin
1 tsp dried origano
1 1/2 cup dry beans (any kind, I used black eyed peas)
6 cups water
10oz tomato sauce or coulis
salt and pepper, to taste

In a frying pan, brown small sausage meatballs (squeeze meat filling out of the sausage in small lumps). Set the browed meat aside. In the same frying pan, saute the onion, celery, and carrots until lightly softened. Transfer to the crockpot, add the meat, garlic, basil, potatoes, tomato coulis, water, dry beans, and salt and pepper. Stir well, cover and cook 8 to 10 hours on low. Yummy!