Night before you make your soup, sort beans for bad beans and dirt clods, rinse and soak in water overnight.
Night before you make your soup, sort beans for bad beans and dirt clods, rinse and soak in water overnight.
Heat a skillet on medium heat and add about 1 tablespoon of unsalted butter.
When butter has melted, add the onions, celery and carrots and cook until they just start to turn soft, but still firm.
Add the garlic and cook until fragrant, about 30 seconds.
Add cooked veggies to the crock pot.
Drain water from soaking beans and add the beans to crock pot.
Add all the remaining ingredients plus enough water to make the liquid about 3-4 inches above the beans.
Stir until mixed.
Cook on low for about 8 hours (might be longer if you didn't soak the beans).
Chef's notes: You can also use ham bone with a little meat on it. If you use ham hocks suggest throwing in some cubed ham also. If you use pinto beans and have left overs, they make great refried beans. Add about ¼ tsp Cayenne for a little heat. If using navy beans, substitute Thyme and a bay leaf for the cumin. Use any spices you would like. If you forget to soak beans overnight, it will take longer for the beans to get soft. Original recipe credited to Della Garretson Hoover.