Crockpot Ham & Bean Soup

1 leftover ham bone with some ham attached*
26 oz. Del Monte green peppers and onions pasta sauce**
15 oz. can navy beans
15 oz. can mixed beans
15 oz. can pinto beans
15 oz. can seasoned or plain lima beans

15 oz. kidney beans
15 oz. can blackeye peas
15 oz. can white beans
15 oz. can black beans
chopped onion, if desired
2 T. Tony Chachere's creole seasoning (or to taste)***
4 small potatoes, peeled and cubed

Place ham bone in bottom of crockpot. Add all other ingredients, except potatoes. (I didn't drain the beans, just dumped it all in.) Cook on low all day~~at least 6 hours. Add cubed potatoes the last 3 hours, or they will get too mushy and fall apart. (After 6 hours, I removed the ham bone, stirring the excess ham from it in the soup, and cooked the soup another 2 hours) Yum! ***May not need seasoning, I'd use the salt free kind

*If you don't have a leftover ham bone, and decide to use a small ham, you may need to adjust the seasoning amount, or just leave it out until the soup is done. Ham is often very salty and you may not need to add any additional seasoning. Adding potatoes to the soup will help cut down on the saltiness, or serve over rice.

**you can use diced tomatoes, diced green peppers, and onion instead of the pasta sauce if desired

I used 6 different kinds of beans, you don't have to use all/only the ones I listed, create your own bean soup.

Enjoy!