Ingredients

Let’s Cook!

• 1
  Soak the dry Northeastern beans overnight in a bowl
• 2
  Chop bacon to bite size pieces and fry it. Set aside on a paper towel
• 3
  Add soup base ingredients to crockpot and mix to blend the tomato paste
• 4
  Drain black beans and soaked beans
• 5
  Add beans, ham hock to crockpot
• 6
  Peel your onion and cut in quarters. Peel garlic. Prep celery and chop to fit in food processor
• 7
  Toss your celery, onion, garlic in food processor and run til minced. Add to crockpot
• 8
  Add carrots to food processor and chop til very small pieces, like pea sized. Add to crockpot
• 9
  Add bacon to crockpot. Gently stir everything together. Add bay leaves
• 10
  Cook on low 6 to 8 hours or until beans are done
• 11
  Remove bay leaves and disgard. Turn crockpot to keep warm
• 12
  Remove ham hock. Cool just enough to handle. Cut meat off hock and chop to bite size
• 13
  Add meat back to crockpot and disgard the ham hock bone
• 14
  Remove some soup and blend it. Add back to the soup and stir to get a creamy texture
• 15
  Salt and pepper to taste. Serve