Crock Pot, Ham-and-Bean
Vegetable Soup
From
Cooking Is
3 cups water
1/2 pound dry navy beans
(1 1/4 cups)
1 medium potato, peeled
and cut into 1/2-inch pieces
1 medium carrot, cut
into 1/2-inch pieces
1 stalk celery, sliced
1/2 cup chopped onion
2 Tbs Snipped parsley
1/2 tsp. dried thyme,
crushed
1/4 tsp. salt
1/8 tsp. pepper
Dash bottled hot pepper
sauce
4 cups water
3/4 pound meaty smoked
pork hocks
1.
In a 3-quart saucepan bring 3 cups water and beans to boiling. Boil,
uncovered, for 10
minutes. Drain.
2.
Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine potato, carrot,
celery, onion,
parsley, thyme, salt, pepper and hot pepper sauce.
3.
Stir in drained beans and 4 cups water.
4.
Place pork hocks atop bean mixture.
5.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting
for 4 1/2 to 5 1/2
hours.
6.
Lift pork hocks for soup.
7.
Remove meat from bones; chop meat and return to soup.
8.
Discard bones.
Makes
5 servings.
For
5- or 6-quart crockery cooker: Double all ingredients. Prepare as above.
Makes
10 servings.
