To make a hearty and nutritious 16 Bean Soup, begin by combining the dried beans, bay leaves, crushed oregano, chicken stock, and enough water to cover the mixture by an inch or two in a Crock Pot. Set the cooker to high and allow it to cook for about two hours. This initial stage ensures that the beans soften and absorb the flavors from the bay leaves and oregano, creating a rich base for the soup. After the beans have cooked, add the chopped celery, diced carrots, chopped onion, sliced garlic, sliced turkey Italian sausage, and stewed or diced tomatoes to the Crock Pot. Switch the cooker to low and let the soup simmer for an additional three hours. This allows the vegetables and sausage to meld with the beans, infusing the soup with a robust and savory flavor. For an extra kick, consider adding a dash of cayenne or crushed red pepper at this stage. Once the soup has finished cooking, it can be served as a complete meal or over rice for added texture and substance. The combination of beans, vegetables, and sausage creates a satisfying and comforting dish perfect for any time of year. Additionally, this soup freezes well, making it an excellent option for meal prep and ensuring you always have a hearty meal ready to go. Enjoy the comforting, savory goodness of this 16 Bean Soup!