It's Saturday night and I ain't got no money so new recipe time.  The trick to making any bean soup is the stock.  I use ham stock if I have it but if not a ham shank or hock will work.  If you don't eat ham, a smoked turkey leg or wing will work just as well.  So you start out by soaking the beans over night in a tsp of baking soda.  This cuts down on the gas later.  Lol.  Rinse and drain the beans before putting them in the crock pot. 
Black Bean Soup


1 bag of black beans
2 cups of the stock of your choice
1 shank or hock
1 jar salsa (you choose the heat)
2 cups water
1 tsp Goya Seasoning
1 tbs dried minced onions

Cook on high for 6 hours.  1 hour before soup is done use the ladle to mash some of the beans. This will make the stock thicker.  Eat with corn bread or serve over rice.  You can also put cheese, green onions and sour cream on top. 
Navy Bean Soup

1 bag of navy or great northern beans
2 cups of stock of your choice
1 shank or hock
1 cup total of chopped celery, onion and carrots
1 tsp Goya seasoning
2 cups water

Cook on high for 6 hours.  1 hour before soup is done use the ladle to mash some of the beans. This will make the stock thicker.  Eat with corn bread.


Pinto Beans


1 bag pinto beans
2 cups of stock of you choice
1 shank or hock
1 tsp Goya
1 tbs dried minced onions
2 cups water

Cook on high for 6 hours.  1 hour before soup is done use the ladle to mash some of the beans. This will make the stock thicker.  Eat with corn bread. or tortillas.