Add vegetables, sausage, creole seasoning, bay leaves, and chicken stock to the beans.
7 cups Reduced sodium chicken stock, 1 Green bell pepper, chopped, 1 medium Onion, chopped, 3 ribs Celery, chopped, 2 cloves Garlic, minced, 1 to 1 1/2 pounds Andouille sausage, cut into bite-size pieces, 2 Bay leaves, 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 3 tablespoons Creole Seasoning