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Old Farm Bean Soup
1 pound dried navy or pea beans
6 cups water
1/4 pound salt pork
1 onion, chopped
1 carrot, pare/chop
4 sausage links, scored
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon thyme, crumbled
Pick over beans and rinse under running water. Combine beans and
water in a large kettle. Bring to a boiling, cover and cook 10
minutes. Remove from heat, let stand 1 hour, pour into slow cooker.
Place beans and liquid in slow cooker, score salt pork, almost to
rind, push down into beans, stir in onion, carrot, sausage links,
bay leaf, salt, pepper and thyme. Cover.
Cook on low for 8 hours: stir beans, turn heat control to high and
cook for 4 hours, stir beans with a wooden spoon and mash some of
them against the side of the cooker to thicken soup. Taste beans,
season with additional salt and pepper, if needed.
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Bean Soup 10