Saturday Bean Soup

I cook this soup in a Crock-Pot so it is ready by lunchtime and stays hot through the day. Folks can help themselves as they come into the kitchen from various activities. It makes a nice hot pick-me-up or a sit-down meal. Serve with corn meal muffins and fresh fruit.

Recipe

• 1 pound dry navy beans, sorted and soaked
• 2 quarts water
• 1 pound meaty ham bones or chunks
• 1 stalk celery with leaves, finely chopped
• 1 large carrot, finely chopped
• 1 medium onion, finely chopped
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1 bay leaf

Drain the soaked beans, rinse, and put in a Crock-Pot with the rest of the ingredients. Cover and cook for 5 to 6 hours on high. Lower the temperature, remove the bay leaf, and the soup is ready for the day.

Tips From Our Test Kitchen: To sort and soak beans, rinse and remove all imperfect beans. Place beans in a large pot and cover with water about an inch. Cover pan and soak overnight.

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