Ham and Bean Vegetable Soup

spacer 6 cups water
1 lb dry navy beans (2 1/2 cup)
2 potatoes, medium, peeled and cut into 1/2 " pieces (2 cup)
2 carrots, medium, cut into 1/2 inch pieces (1 cup)
2 celery stalks, sliced (1/2 cup)
1 cup onion, chopped
4 Tbsp parsley, snipped
1/2 tsp thyme leaves
1/4 tsp salt
1/8 tsp pepper
dash tabasco
8 cups water
1 1/2 lb meaty smoked pork hocks

In large saucepan, bring 6 cups of water and beans to boiling. Boil uncovered for 10 minutes. Drain.

Meanwhile, in crockpot, combine potato, carrot, celery, onion, parsley, thyme, salt, pepper and tabasco. Stir in drained beans and 8 cups water. Place pork hocks atop bean mixture.

Cover; cook on low heat for 10 to 12 hours or high for 4 1/2 to 5 1/2 hours.

Lift pork hocks from soup. Remove meat from bones; chop meat and return to soup. Discard bones.

From New Crockery Cooker Cookbook

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Copyright © 1999 Joan Schraith Cole.
Updated February 1, 1999

Graphics from Ann-S-Thesia CD