13 Bean and Ham Soup
1 leftover ham hock, with plenty of meat still attached
2 quarts of water
1 15 oz. can diced tomatoes, undrained
1 medium onion
1 tbsp. chili powder
2 tsp. garlic powder
2 1/2 cups 13 bean soup mix, I used Bob's Red Mill
Place all ingredients in crock pot over night on low. I don't presoak the beans or anything, they will be in the crockpot a long time. In the morning, stir soup, take out ham hock and shred meat. Put meat back in the crock. Continue cooking on low, stirring occasionally until ready to eat. Mine sat in the slow cooker for about 21 hours before I put it in the frig.
I don't have a calorie count for the soup as it varies how much ham actually goes into it. It is a highly nutritious meal to enjoy a big bowl of this soup with a side salad.