Bean Soup
Joe DiGiralomo
Ingredients:
1 (16-oz) can garbanzo beans, drained
1 (16-oz) can butter beans
1 (16-oz) can dark red kidney beans
1 (16-oz) can light red kidney beans
1 (16-oz) can Great Northern beans
1 (16-oz) can navy beans
1 (16-oz) can pinto beans
1 (16-oz) can black-eyed peas
1 pound cooked ham, cubed
1 (16-oz) can stewed tomatoes
2 medium yellow onions, chopped
Few cloves garlic, chopped
3 small carrots, diced
Parsley, as desired
Celery salt, to taste
Salt, to taste
Pepper, to taste
Directions:
Combine all ingredients in a large slow cooker; cover, and cook on high setting for 3 or 4 hours, stirring occasionally. Turn heat to low and cook for 2 hours. Makes 8 to 10 servings.
Note: Stovetop directions: Simmer on the stove until the carrots and onions are soft and the soup is heated through. Stir often to prevent burning and sticking.