Recipe #120.
                                                   Barbecue Bean and Bacon Soup

1 Pound Navy Beans; soaked overnight.
6-8 Slices Bacon; cut into small pieces and fried crispy.
Drain on paper towels.
1/4-1/2 Onion; chopped.
1/2 Cup Barbecue Sauce of choice.
Water to cover Beans about 3-4 inches above them.

Drain and rinse the beans in the morning.
Put the Beans and all of the other ingredients into the Crock-Pot.
Stir.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Serve with Cornbread and Slaw.

Recipe #119.

                                             Turkey Vegetable Soup with Rice

1 Small Turkey Breast; Roasted and Cubed.
1 Cup Instant Brown Rice.
5 Large Carrots; Diced or 16 ounce bag frozen Diced Carrots.
2-3 Stalks of Celery; sliced.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Boxes Low-Fat and Low-Sodium Chicken Broth.
Water to finish filling the Crock-Pot.
2-3 Reduced Sodium Chicken Bouillon Cubes.

Put all of the ingredients into the Crock-Pot.
Stir.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.