Slow cooked Navy Bean Soup

Recipe entirely made up by me!   Makes a great and filling lunch.....(as shown by the picture above)
This is a 2-part recipe, made in the crockpot. You will need 1-2 days to cook the beans and a second day to make the soup. (or just use canned beans and skip a few days!)

Ingredients

2 c dried navy beans
1 c diced onions
1 tsp salt
1 tsp cumin
8 c boiling water
left over ham hock and bits of meat
1 c diced celery
1 c diced carrots
2 tbsp minced dried onion
1 can tomato soup


1. Cook the dried beans. Soak beans overnight with enough water to cover by 2". The next morning, drain, rinse and add to slow cooker. Add enough water to cover beans by 1-2" (Depending on how big your cooker is), and add chopped onion, salt and cumin. Let cook until beans are tender (I let it cook for 8 hours on low). Drain the beans.

2. Make the soup!
Add 8 cups boiling water to slow cooker along with ham bones/meat. Add diced celery and carrots. Add minced onion. Add cooked beans, reserving 2 cups to add at the end. Add tomato soup. Put cooker on low and leave until supper time.

3. At suppertime... remove the ham from the soup. Chop meat into small pieces; discard bones. Puree soup with handheld blender until smooth. Taste and adjust seasoning as required (salt and pepper). Add reserved beans back to soup along with chopped ham.

4. Serve as is (somewhat healthy) or add chopped bacon and cheddar cheese as garnishes (not healthy) and eat with crusty bread(again not healthy), but very yummy!

Serves 4-6 easily with leftovers. Freezes well.