Bean and Bacon Soup.
Slow Cooker

1 (1-lb.) bag, dried small white beans5 cups water.
2 chicken bouillon cubes.
1/2 cup dried white onions.
3 Roma, tomatoes, diced
2 peeled and chopped carrots.
1 garlic clove, minced.
1/2 teaspoon dried thyme.
1/4 teaspoon pepper.
8 slices back-cut Apple wood smoked bacon,
cooked and chopped.
1 small ham hock.
Salt to taste (add when done).
Cornbread and butter to taste.

1. Soak the beans the night before. I do this by placing the beans in the slow cooker . (sorting any rocks or dirt clumps out). Cover with water (about 4 inches of water above the beans) . DON'T TURN ON THE SLOW COOKER YET!). Let the beans soak in the water overnight.
2. Drain the water off of the beans in the morning.
3. Add the fresh 5 cups of water, chicken bouillon cubes, onions, tomatoes, carrots, garlic, thyme, pepper, and cooked and chop bacon. Stir.
4. Add the ham hock.
5. Cover and cook on LOW for 10 hours, without opening the lid during the cooking time.
6. Remove the ham hock. Remove meat from the ham hock and put into soup, if desired.
7. Stir, add salt to taste.
8. Serve with cornbread and butter.
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