I Stand Corrected

Teensy issue in the last post. I forgot the number 1 rule of converting traditional recipes to slow-cooker recipes: You don't need so much liquid. In fact, generally speaking, you can cut liquids in half because they don't cook off in a slow cooker.

So use 1 quart of chicken stock, not 2. My bad. The soup was still delicious, but when I came home and realized the error of my ways, I cooked it down a bit to get to the consistency I wanted. I fixed the entry, but wanted to point out my goof.

Incidentally, if you're doing it on the stove, use the two quarts, bring everything to a boil, and then turn down to a gentle simmer for 45 or so minutes -- until the beans are soft.