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Print this Recipe    House Bean Soup

1 pound dried navy beans
8 cups water
1 pound smoked ham hocks
salt
black pepper -- ground

Soak beans in water overnight in your slow cooker. Do not
drain. Cover and cook on high until beans are tender, about
three hours. Add the ham hick and the seasonings. Cover
and cook on low another 10-12 hours (e.g. overnight).
Remove the ham, chop the meat and return it to the soup.
Add water as necesary to achieve proper consistency.
Adjust seasonings and serve.



Orange Beans


1 pound dried navy beans
6 cups water
1 each onion -- chopped
1/4 cup molasses
2 cloves garlic -- minced
1 each orange -- sliced thin
2 teaspoons salt
1 can tomato sauce, 8 ounce

Soak beans in water overnight in the slow cooker. Do not
drain. Cover and cook on high two to three hours, until
tender. Drain, reserving the liquid. Add the remaining
ingredients and sufficient reserved liquid to barely cover
the beans. Cover and cook on low anoth 8-10 hours. Serve hot.


Senate Bean Soup

1 pound dried navy beans
8 cups water
1 pound smoked ham hocks
2 each onion -- finely chopped
4 stalks celery -- finely chopped
1/2 cup celery leaves -- finely chopped
1 clove garlic -- minced
1/4 cup parsley -- finely chopped
salt
black pepper -- ground

Soak beans in water overnight in the slow cooker. Do not
drain. Cover and cook on high until the beans are tender,
about three hours. Add the remaining ingredients except
for the salt and pepper, cover, and cook on low another
10-12 hours (e.g. overnight). Remove the ham hock, chop
the meat and return it to the cooker. Season to taste
with salt and pepper. Add more water if the soup seems
too thick. Serve hot in large soup bowls.

Tried, proofed, and delicious. These are keepers.

Best, Art

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