Step 1

Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from the pan, leaving the drippings. Drain the bacon on a paper towel.

Step 2

Add the onion, diced carrot, minced garlic, salt and pepper to the pan.

Step 3

If using dried thyme and rosemary add it to the pan and sauté until tender, about 4 minutes.

Step 4

Place the sauteed vegetable mixture into a 6 or 8-quart crock pot.

Step 5

Add the smoked sausage to the hot pan and lightly brown. Remove to the crock pot.

Step 6

Add the cubed pork to the hot saute pan and saute until lightly browned. Add the browned pork to the crock pot.

Step 7

Add the undrained diced tomatoes to the crock pot.

Step 8

Add the chunky mashed beans to the slow cooker. Open the other can of beans, drain and rinse well. Add the second can of drained beans to the slow cooker.

Step 9

If using fresh thyme and rosemary add it to the crock pot with the dried bay leaf.

Step 10

Pour the beef broth in and stir with a wooden spoon.

Step 11

Place the lid on the crock pot and cook on high for 4 hours or low for 6 to 8 hours or until the cubed pork is cooked through the center.

Step 12

Ladle into bowls and sprinkle with Parmesan cheese to serve. Serve with crusty bread.