We had snow in SoCal, in the inland valleys!
So let’s make soup 
Actually, I was in the kitchen whipping up a huge batch of my secret barbeque sauce, but since we use that in the store, I can’t share that recipe with you. Too bad, it’s yummy!
But once I’ve cleaned up that mess, I’m making a hearty bean with bacon soup for tomorrow. I’ll put it together tonight and set the crockpot to start it up ten hours before dinnertime tomorrow. That recipe I can share, at least until we add soups to our menu
You need:
3 cups of dried navy beans
3 quarts of water
10 slices of bacon
3 onions, chopped
1 cup diced carrots
1 cup diced celery
28 ounces of tomato juice
2 cloves of garlic, minced or pressed
1/2 cup honey
1 tbsp Worcestershire sauce
2 tsp salt
1 tsp pepper
1 bay leaf
Put the beans, honey and water in a large pot. Bring to a boil, and boil for two minutes. Cover and let stand for one hour.
Cook the bacon until crispy in a large stockpot. Remove the bacon to paper towels, drain and crumble.
Add the onions to the bacon drippings and cook until tender. Now add the beans and cooking liquid to onions in the stockpot, bring to a boil, reduce heat, cover and simmer for about an hour.
Now combine everything in your 4 quart crockpot, including the crumbled bacon, cover and cook 10-12 hours on low. Remove the bay leaf before serving. Adjust salt and pepper to taste.
Garnish with some grated white cheese (Swiss is great!) and maybe a spoonful of chunky salsa. Serve with hot cornbread!
