Crock Pot Bean Soup

A combination of several recipes plus my own innovations. Very hearty. Serve with corn bread.

• Ready In: 8 hrs 10 mins
• Serves: 8-12

Ingredients

• BEANS

• 1 1⁄2 cups dried baby lima beans
• 1 1⁄2 cups dried great northern beans
• 1  tablespoon salt
• 8  cups water

• MEAT AND VEGETABLES

• 1  smoked ham hock
• 1  cup  diced smoked ham
• 1  cup  diced  Little Smokies sausage
• 1⁄2 lb bacon, diced and fried crisp,reserve 2 tbs bacon grease
• 1  medium onion, chopped
• 2  stalks celery, diced
• 1  medium carrot, shredded
• 2  cloves garlic, minced
• 2  tablespoons fresh parsley, finely chopped

• DRY SEASONINGS

• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 2  teaspoons salt
• 1  teaspoon fresh ground pepper
• 2  teaspoons  beef bouillon, crystals
• 2  teaspoons msg
• 1  teaspoon sugar
• 2  bay leaves

• WET SEASONINGS

• 2  tablespoons Worcestershire sauce
• 1  teaspoon  A.1. Original Sauce
• 2  teaspoons liquid smoke
• 2  tablespoons  rendered bacon fat

Directions

1. RINSE AND SORT BEANS AND PUT IN LARGE POT WITH WATER AND SALT.
2. BRING TO BOIL AND BOIL FOR TWO MINUTES.
3. TURN OFF HEAT, COVER, AND LET STAND FOR 1 HOUR.
4. RINSE, DRAIN, AND TRANSFER TO CROCK POT.
5. COMBINE ALL INGREDIENTS IN 6 ½ QUART CROCK POT WITH 10 CUPS WATER.
6. COOK ON LOW FOR 8 HOURS.
7. REMOVE HAM HOCK.
8. CUT OFF USEABLE MEAT AND RETURN MEAT TO POT.
9. REMOVE BAY LEAVES.
10. FOR THICKER SOUP, STIR IN 1 TBS CORN STARCH MIXED WITH 2 TBS WATER.
11. COOK ON HIGH FOR 30 MINUTES TO 1 HOUR.
12. ADJUST SEASONINGS TO TASTE.
13. Makes enough to feed a Third World Country or two teen-agers!