Tasty Tuesday: Cowboy Bean Soup

This is a recipe that my roommate in college, Megan (yes we had the same name and same last initial but it wasn't confusing at all), made a lot.  It is delicious.  It is great on a cold day as comfort food or at a summer picnic.  It makes a lot so you could feed an Army or have lots of leftovers.  I also love to eat it with cornbread or tortillas and top it with cheese (I love cheese).  Oh! And it is SUPER easy to make!
I have talked about publishing it for a while but USNChic over at Have a Great Navy Day has asked for Slow Cooker/Crock Pot recipes for her Tasty Tuesday installment. 

Cowboy Bean Soup
(Measurements are estimates because I usually just put it in to taste - I like it to be slightly sweet with a hint of smoke in the background.)

1 lb.  Ground Beef
1 large can of Baked Beans
5 small cans of different beans (I like to use kidney, pinto, great northern, chick peas and black)
(Adjust these to taste)
1/4 c. brown sugar
1/4 c. ketchup
1/8 c. mustard
1 tsp. Liquid Smoke

1. Brown the ground beef and season it with black pepper and garlic salt. (Sometimes I grate some onion in the beef that is browning.)
2. Mix all ingredients in a Crock Pot and heat through.  The longer it simmers in the Crock Pot, heating, the better the flavors mix and penetrate the beans.