*  Exported from  MasterCook  *

                         Bean, Ham and Pasta Soup

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Dried pinto beans -- rinsed,
                        - drained
   2      tb            Olive oil
     1/2  lb            Smoked ham hocks -- chopped
   1      md            Onion -- finely chopped
   2      cl            Garlic -- minced
   2 2/3  c             Double strength chicken broth
   3      c             Water
     1/4  c             Tomato paste
     1/2  c             Spaghetti -- broken in 1"
                        - pieces, or bow-tie pasta, or
                        - shells
     1/4  ts            Salt
     1/4  ts            Black pepper

In a large bowl, combine the beans and enough water to cover by 2".
Let stand overnight; drain well.

In a large skillet, heat the oil over medium-high heat. Add the ham,
onion, and celery and cook, stirring often until lightly browned,
about 6 minutes.  Add the garlic and cook, stirring often, for
1 minute. Add the chicken broth, stirring to scrape up the browned
bits on the bottom of the skillet. Transfer to a 3-1/2 qt slow cooker.

Add the drained beans, water, and tomato paste. Cover and slow cook
until the beans are tender, 7 to 8 hours on Low or 4 to 5 hours on
High.

Stir in the pasta, salt, and pepper. Turn heat to high and cook until
pasta is tender, about 30 to 60 minutes.

Using a large spoon, crush enough of the beans against the sides of
the slow cooker to reach the consistency you like. Serve immediately.

Yield: 6 Servings


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