It’s so good, people.
And cheap! Who doesn’t like cheap?
The best part: the majority of it cooks in the Crock Pot, so it’s very low maintenance.
1 pound dry navy beans
1 red onion, chopped
5 stalks celery, chopped (in this picture, I didn’t have any celery, but I had leftover asparagus so I used that instead–the beauty of SOUP!)
5 carrots, chopped
10 strips bacon, cooked and sliced thinly
1 pound ham, sliced thin (almost any kind works)
2 tbsp. concentrated ham broth (I just discovered this, and it’s heavenly. If you can’t find it, you can use chicken broth. If you use liquid, just pour in the whole box.)
1 tsp. salt
1 tsp. pepper
1 package dried onion soup
1 jalapeno, chopped (optional)
water to cover beans
Directions: Rinse and clean beans. Pour into Crock Pot. Add the other ingredients, and fill most of the way with water. Put Crock Pot on low. Let cook 8-10 hours, until beans are tender. Serve with cornbread.