Ingredients

1 package Great Northern white beans-16 oz.
1 ham bone with a little meat on it
1 can whole kernel white corn-15 1/4 oz. un-drained
2 cans chicken stock-14 1/2 oz. each
1 Tbsp. dried oregano
1/2 tsp. paprika
1/2 tsp. chili powder
1/8 tsp. freshly ground black pepper or to taste
3 bay leaves optional
Additional water to cover if needed
1 large onion chopped
3 celery stalks chopped
3 carrots diced small
3 garlic cloves sliced
1 jalapeño pepper seeded, quartered
2 cans stewed or diced tomatoes-14 1/2 oz. each pureed
Salt to taste
Sliced green onions to taste

Cooking Instructions

Soak the beans in cold water to cover overnight. Remove meat from the ham bone, cut it into 1/2 inch cubes (about 3 C.), and reserve. Drain beans and place in the crock pot with the ham bone. Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover. Cover crock pot and cook on high for 3 to 4 hours. Add the remaining ingredients, except reserved ham cubes and green onions, and mix well. Shift cooker to low setting and cook for about 5 additional hours. For more zing, add cayenne or crushed red pepper flakes when adding second set of ingredients. About 30 to 40 minutes before end of cooking time, remove bay leaves, mash some of the beans against the side of the liner to thicken the soup slightly, add the reserved ham cubes and sliced green onions. Taste, and adjust seasoning if necessary. Serve as complete meal or over rice.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)