NAVY BEAN SOUP
*6 cups water
*1 (16 ounce) bag dried navy beans
*6 cups chicken stock
*2 stalks celery, chopped
*2 medium carrots, chopped
*1 onion, chopped
*1 clove garlic, minced
*1 large meat ham bone (omit if vegetarian)
*1/2 teaspoon chicken granules
*1 tablespoon worcestershire sauce
*1 tablespoon dried parsley
*2 teaspoons garlic powder
*1/2 teaspoon salt (optional)
*1/2 teaspoon liquid smoke (optional)
*1 bay leaf
*1 teaspoon black pepper
~Combine 6 cups water and beans in large bowl.
~In a crock-pot, combine chicken stock, navy beans, onion, celery, garlic, ham bone, chicken granules, worcestershire sauce, parsley, garlic, liquid smoke and bay leaf.
~Cover and cook on high for 6-8 hours, or until beans are tender.
*If you haven't soaked the beans the night before, put them in a pot of water and bring to a boil. Turn off heat and let soak for 1 hour. Drain the water and follow the recipe as directed.
-add 1 cup of stewed tomatoes, durning the last hour of cooking.
-substitute ham bone for 2 cups ham, chopped
-add bacon, cooked & crumbled
-delete ham if you want to go vegetarian.
-substitute chicken stock for vegetable stock.
-substitute chicken stock for water (it won't be such a rich flavor, but will still be good).
`I wait until the soup is 3/4 of the way done before adding the salt. I often find that with the ham in it, it's salty enough.