Recipe #169.
                                                             Ham and bean Soup

1 1/2 Pounds Ham pieces.
1 Pound Navy Beans; washed and sorted.
1/4-1/2 Onion; chopped.
1 Pound fresh or frozen Cut Carrots.
3-4 Medium-Large Potatoes; peeled and cut into small cubes.

Soak the Beans overnight and rinse in the morning.
Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.