* Lima Bean (& Ham) Soup

I'm making my famous-only-to-me bean soup today, another one of those recipes that sound so boring, but taste so good, and remind me of my childhood, and of the days before Rush Limbaugh and Michael Savage! ("Yeh, Hubert Horatio Humphrey is still alive, and the future looks bright, and progressive. Yeh. Good beans, too.")

I use a slow cooker now for this recipe, though like chili, it's hardly required, or even preferable.
Ingredients:
* HALF-bag of dried beans, your choice (recipe originally designed for large lima beans, but baby limas, black beans, even that bag of 13 assorted beans—all fine)
* spices of choice: mine include (lemon) pepper, salt (substitute), (1/2) bay leaf, garlic powder, dry mustard powder, and Tabasco sauce . . . (Yes, I used to SMOKE—and so used/still use lots o' spices so I can taste the food. Also, having recently acquired a love for Asian Indian food, I even added some minced ginger this time.)
* veggies of choice: chopped carrots & celery are bourgeois de rigeur; good, too: several garlic cloves (my favorite vegetable), and (half?) a chopped onion
* [OPTIONAL:] ham product of choice—a hamhock (my traditional way, in the days sans money), or a ham part/steak w/ bone, or that precooked cubed ham, etc. (UNcooked is preferable, if you want those "traditional" fat droplets floatin' atop yr soup.)
* small can of tomato sauce

[Crock-pot cooking time: Low: 6-8 hours; High: 3-4 hours (?—I don't mind my beans & veggies al dente!)]
1. Prepare beans, either by overnight soaking or that "quick-prep" boiling method given on the back of most dry-bean packages (former method preferable).
2. Throw some water into the slow cooker. (Doesn't matter how much—you'll be adding more later.)
3. Add spices & beans.
4. Add "hard" vegetables (carrots, onions, etc.).
5. Add ham, if uncooked. If cooked, you can wait several hours (see #6).
(I like to stagger the steps above by a half-hour or so, just to take a break from the computer. Also, add water as needed at any stage.)
Several hours later/halfway through the process:
6. Add (cooked) ham. Add "soft" vegetables (probably only celery here).
(Half-)hour before serving:
7. Add tomato sauce. (Overcooking tomato sauce makes everything taste "burnt" or "turned," for some reason.)

8. Last, but most importantly: add approx. 1/2 teaspoon of vinegar to that bowl o' beans you just ladled out: mmm, mmm! Serve with hard rolls or other bread of choice (spread w/ "oleo"?—as my mom used to call it), to dip into the soup.

Of course, these crock-pot recipes make a lot more than a person living alone can handle, in one meal, or even one day; for soups or stews like this one, I eat as much as I can (bad advice!), and then freeze the rest in individual microwaveable bowls (covered with aluminum foil), which I can slowly unthaw/reheat in the microwave on a rainy day.

[Added same day:] Oh! The ginger makes it entirely NEW. I added more. . . .