16 Bean Soup

This soup is made even easier because you don't have to soak the beans.  The slow cooker takes care of everything.  With just two of us, this makes enough for leftovers and to freeze.  I used Hunt's Fire-Roasted tomatoes and added some diced chilis for kick.

  1 Lb 16-bean mixture                                                              1.5 Lb Ham Shank

  2 Qt water                                                                              3/4 Tsp salt

  1 Large Onion, Peeled                                                             30 Ounce Diced Tomatoes

  1 Clove Garlic, minced                                                           

In your slow cooker, put the beans, water, whole onion, garlic and ham and cook that for about four hours on low.  After 4 hours, remove the onion and add the salt and tomatoes and cook for 4 more hours.  Serve as is or, if the ham is lean, remove it from the  bone and add it to the soup.