- 3+ cups of dry pinto beans
- 3 cans of chicken broth
- 4+ cups of water
- 1+ garlic clove
- 1 large Vidalia onion
- 2 carrots
- 1/2 pound bacon, chopped
- 4 slices cooked ham, chopped (and ham bone, if available)
- 1 tomato, pureed
- 1 1/2 teaspoons paprika
- 1/2 teaspoon liquid smoke
- Chopped celery (optional)
- Salt and pepper to taste
Cook chopped bacon. Saute chopped vegetables in 1-2 tablespoons of bacon grease.
Cook all ingredients on high in crock pot for 6-8 hours. When beans are soft, puree 3 cups of crock pot mixture in blender, and return to pot. (Be careful with hot liquid. Open top of blender to allow steam to escape.)
This makes a thick soup. You may need to add extra water.
