Crockpot Navy Bean Soup
 
1-1/2 cup  dry navy bean
5 cup  water
1   carrot, finely chopped
1/4 cup  celery, finely chopped
1 small  onion, finely chopped (in my book the bigger the better!)
1   34 pound) ham hock or several pieces of boneless ham
1/2 tsp  salt
dash  pepper
 
Soak beans for 12 hours and drain. 
Place all in a 2 qt. slow cooker/Crock Pot. 
Cook 15 hours on low. 
(I make this the night before.) 
Remove ham hock and discard skin, fat, and bone. 
If using several piece of boneless ham like I do, ignore this step). 
Cut meat in small pieces and place in soup. 
Beans can be mashed if desired. 
Makes 6 to 8 servings. 
 
 
(ID: 79974) Mirror: rec.food.recipes: Sat, Dec 7, 2002


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