Ingredients
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained3 cups water1 jar (16 ounces) mild salsa1 can (14-1/2 ounces) diced tomatoes, undrained2 celery ribs, chopped1 cup sliced fresh or frozen okra1 medium onion, chopped2 teaspoons Cajun seasoning1 pound smoked kielbasa or Polish sausage, cut into 1-inch pieces
Preparation
In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low until vegetables are tender, 6-8 hours. Stir in kielbasa. Cover and cook until heated through, about 30 minutes longer.
