WHO says it’s too hot for soup?

I’ve a crock pot and I’m not afraid to use it!

Actually, I have a programmable crockpot and I used it the other day to cook minute steaks in onion soup mix and something weird happened. I wonder if ‘maybe’ we had a power surge or something, because when I got in the meat was ‘almost’ done and not hot. Hmmm, that’s after setting the pot for 8 hours on low. Then it’s supposed to go to warm until you get to it.

Weird. The light was just flashing…. I bet it was a power surge….

Anyhow, I’m using the crockpot this week on this recipe, Bean soup! It better not peter-out on me - I haven’t had it that long! Not to mention the fact that it’s the most expensive crockpot I’ve ever bought!!!!

1 lb dried navy beans (soaked overnight)
2 quart water
1 hunk o’ ham or a chunk of fatback, or big hunk of bacon
1 t salt
1/2 t pepper
3/4 c celery (I’m using dehydrated so cutting that amount WAY back)
1/2 c onion (chopped)

Combine all the ingredients in your favorite crockpot. Cover and cook on low for 8-10 hours.

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I hardly ever buy celery - but when I do, there’s always celery left over. Being the frugal person that I am, I have to do something with it - so the dehydrator comes out of the cabinet and I then chop it all up (about 1/4 ” wide) and put it in the dehydrator all day.

You end up with just a tiny amount of celery, but then you have it on hand, anytime a recipe calls for it!