13 Bean Crock Pot Soup

• For Soaking
• bean soup mix (2 cups of 13 bean soup mix)
• 6 cups water
• For Soup
• 1 cup ham, cooked & diced
• 2 leeks, sliced (white part only)
• 2 garlic cloves, minced
• 2 carrots, chopped (or 8 baby carrots cut in thirds)
• 2 stalks celery, sliced
• 1 teaspoon basil
• 1 teaspoon thyme
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups water (*or substitute some broth for part of the water. I always keep some Herb and Garlic Broth-Aigo Bouido in the freezer an)

1. Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
2. Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
3. Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
4. Add the rest of the ingredients to the crock pot and stir to combine.
5. Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
6. Serve with fresh garlic bread and enjoy!

bean soup mix, water, ham, leeks, garlic, carrots, stalks celery, basil, thyme, worcestershire sauce, salt, pepper, water

Taken from www.food.com/recipe/13-bean-crock-pot-soup-412073 (may not work)