*  Exported from  MasterCook  *
 
                          Bean, Ham and Pasta Soup
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           dried pinto beans -- rinsed and drained
    2      tablespoons   olive oil
      1/2  pound         smoked ham hocks -- chopped
    1      medium        onion -- finely chopped
    2      cloves        garlic -- minced
    2 2/3  cups          double strength chicken broth
    3      cups          water
      1/4  cup           tomato paste
      1/2  cup           spaghetti -- broken in 1 pieces
                         or
                         bow-tie pasta or shells
      1/4  teaspoon      salt
      1/4  teaspoon      black pepper
 
 In a large bowl, combine the beans and enough water to cover by 2 inches.  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 t
 he garlic and cook, stirring often, for 1 minute.  Add the chicken broth, stirr
 ing to scrape up the browned bits on the bottom of the skillet.  Transfer to a 
 3 1/2-quart 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 co
 oker to reach the consistency you like.  Serve immediately.
 
 Serves 6 to 8
 
                    - - - - - - - - - - - - - - - - - -