Dinner

It's 55F and raining, and it's all too apparent that winter is right around the corner here in Newfoundland. Mother Nature decided to skip Spring in St. John's this year, so I'm really hoping she doesn't decide to skip right over Autumn into Winter. I don't think I'm quite ready for the Seasonal Affective Disorder and snowstorms, but I've got my Crockpot out and ready to go--just in case. Here's what's cooking tonight. Easy, delicious, and ready to be eaten whenever the workaholic in my life decides to come home.

Ham and Bean Soup

Ingredients:
1 pound dry navy beans
3 carrots, peeled and chopped
3 medium potatoes, peeled and diced
3 stalks celery, sliced
1 medium onion, diced
2 cups cubed cooked ham
3 cups water
2 cups chicken broth
2 bay leaves
salt and pepper

Directions:
1. Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
2. Drain the beans, and return to the slow cooker. Cover with water and chicken broth, and mix in the carrots, potatoes, celery, onion, and ham. Add bay leaves and salt and pepper to taste.
3. Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

This recipe was adapted from Grandma B's Bean Soup on allrecipes.com. WARNING: This recipe requires some planning since the beans need to soak overnight. This is much easier said than done.