1 lb. turkey kielbasa, sliced into angled 1/2-inch pieces
1 cup celery, chopped into 1/2-inch pieces (add celery leaves as well)
2 1/2 cups potatoes, chopped into 1/2-inch wedges
1 cup carrots, chopped
1/2 cup green zucchini, chopped
1/2 cup yellow squash, chopped
1/2 cup chopped onion
2 cups chicken stock
1 cup water
1 tablespoon Worcestershire sauce
1 tablespoon tapioca pearls
2 tablespoons cider vinegar
1 tablespoons spicy mustard
1 tablespoon honey mustard
1 teaspoon celery seed
1 teaspoon sweet basil
1 teaspoon minced onion
2 teaspoon ground pepper

Combine all ingredients into slow cooker and cook on high for four hours or on low for six hours.

Five to seven servings. Serve with corn muffins.

Submitted by: Tommy Lusignan