Ingredients:

1 (1-lb.) bag dried small white navy beans

5 cups water

2 chicken bouillon cubes

½ cup diced white onion

3 tomatoes, diced

2 peeled and chopped carrots

2 garlic cloves, minced

½ tsp. dried thyme

¼ tsp. pepper

8 slices thick-cut apple wood smoked bacon, halfway cooked and chopped

1 small ham hock

salt to taste (add when done)

Directions:

1. The night before soak the beans. Put in strainer first and rinse to clean and make sure they are free of rocks. After rinsing put in crockpot/slow cooker. 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 the beans in the morning. Add fresh 5 cups of water, chicken bouillon cubes, onion, tomatoes, carrots, garlic, thyme, pepper, and chopped bacon. Stir. Add the ham hock.

3. Cover and cook on low for 10 hours, without opening the lid during the cooking time. Remove the ham hock. Remove meat from ham hock and put back into soup. Stir, add salt to taste.

Bon Appetit!