A few handfuls of dried beans, a soup bone and a Crock Pot slow cooker will turn a couple of quarts of water into a rich and delicious soup in a few hands-off hours. Depending on how low-maintenance you want your soup to be, you can choose softer beans such as black-eyed peas, which can be tossed in the pot dry, or heartier beans, such as red or navy beans, that will need to be pre-soaked for the best results.
Instructions
1. Soak beans, if necessary. Red, black, navy and other hard beans should be soaked overnight, or cover with water in a saucepan and bring to a boil. Remove from heat and let sit for one hour before using. Black-eyed peas and split peas don't need to be soaked.
2. Add the beans and soup bones to the Crock Pot. Cover with water, and add a bay leaf.
3. Cover the Crock Pot and set on high. Cook for 4 to 6 hours. Carefully remove the lid at the end of the cooking time and remove the bay leaf, the bones and any chunks of meat. Set them aside.
4. Stir the soup. Test a bean for softness by removing it from the pot, allowing it to cool for a minute, and tasting it. Add more time, if necessary.
5. Chop the ham when it's cool enough to handle. Add the chopped meat to the soup, if desired, and stir. Discard the bone and the bay leaf.
6. Season to taste with salt and pepper.
Tags: beans soup, beans such, with water