Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Old Fashioned Navy Bean Soup

1 (16-oz.) pkg. white beans
1 ham bone
3 cups ham, cubed
1 (15¼-oz.) can whole-kernel white corn, undrained
2 (14½-oz.) cans chicken stock
1 T. dried oregano
½ t. paprika
½ t. chili powder
½ t. freshly-ground black pepper
3 bay leaves
Additional water if needed to cover
1 large onion, chopped
3 celery stalks, chopped
3 carrots, diced small
3 garlic cloves, sliced
1 jalapeno pepper, seeded and quartered
2 (14½-oz.) cans diced tomatoes, pureed
Salt to taste
Sliced green onions for garnish

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Soak the beans in cold water to cover overnight. 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 ham and green onions, mix well. Shift cooker to LOW setting and cook for about 5 additional hours. 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. Leftovers freeze well. Makes 10 servings.