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Navy Bean Soup



  • 6 cups water
  • 1 pound dried navy beans
  • 1/2 pound beef cubes, browned
  • 1 small onion
  • 1 (8 ounce) can tomato sauce
  • 1 clove garlic
  • 1/2 teaspoon rosemary
  • 2 tablespoons vinegar
  • 2 teaspoons salt
  • 1 bay leaf
  • 1/2 teaspoon black pepper
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  1. Soak beans in water in slow cooker overnight.
  2. Cover and cook on for HIGH for 2 to 3 hours until tender (do not drain water from pot).
  3. Add remaining ingredients.
  4. Cover and cook on LOW for about 8 hours.
  5. Serve hot, garnished with chopped chives.


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