50+ Friends Club Cookbook -- Crockery Pot Cooking -- Calico Ham and Bean Soup

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Calico Ham and Bean Soup

From the Kitchen of: Pepper

1/2	c.	dry navy beans or great northern beans
1/2	c.	dry black beans or kidney beans
1/2	c.	dry lima beans
1/2	c.	dry garbanzo beans
1/2	c.	dry split peas
2	c.	fully cooked ham cut into 1/2-inch pieces
1	lg.	onion, chopped (1 cup)
2	med.	carrots, chopped (1 cup)
1	tsp.	dried basil, crushed
1	tsp.	dried oregano, crushed
3/4	tsp.	salt
1/4	tsp.	pepper
2		bay leaves

Rinse beans; drain. Combine the beans, peas, and 6 cups cold water in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Drain and rinse beans.
Meanwhile, combine ham, onion, carrots, basil, oregano, salt, pepper, and bay leaves in a 31/2 to 4-quart Crockery Pot. Stir in drained beans and 6 cups fresh water.
cover; cook on lot for 8 to 10 hours. (Or, cook on high for 4 to 5 hours). Discard the bay leaves. Season to taste with salt and pepper.

Makes 8 servings