Ham and Bean Soup

1 1/2 Pounds Dry Pinto Beans, sorted for rocks, and then rinsed
2 (8 oz.) Packages John Morrell Diced Ham
1 Cup Onion, diced
2 Tablespoons Ham Base
1/2 teaspoon Black Ground Pepper

Bean Preparation:
Place beans into crockpot and cover with boiling water. Place lid on crockpot and let stand overnight. (OR) Place beans into a large pot and cover with water, boil 1 to 2 minutes, then let stand 1-4 hours.

To Make Soup:
Rinse beans with water, and place them into the crockpot. Add ham and onion. Add just enough water to cover the beans. Mix in ham base and pepper. Cover crockpot with lid and cook on high setting for about 5 hours, or until beans are tender and soup starts to thicken. 

Serves: 12 (1 Cup Each)
Per Serving: 246 Calories; 3g Fat (9.7% calories from fat); 19g Protein; 37g Carbohydrate; 14g Dietary Fiber; 20mg Cholesterol; 1292mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. WWP: 4 (www.AimeesAdventures.com)