Recipe #80.

                                                   Black Bean and Ham Soup

1 Pound Black Beans.
1/2 Pound Lean Boiled Ham.
1/2 Onion; chopped.
1 Clove of Garlic; chopped.
3-4 Potatoes; peeled and cut into small cubes.
3-4 Large Carrots; peeled and cut into circle slices; or 1/2 Pound bag of frozen Sliced Carrots.
Enough Water to cover all of the ingredients, about 2-3 inches above the ingredients.

Wash and soak the beans overnight.
Drain and rinse in the morning.
Put the beans and all of the other ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Serve with Cornbread and Slaw or Salad.