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Navy Bean Soup

1 1/2 cups dry navy beans
5 cups water
1 carrot -- finely chopped
1/4 cup celery -- finely chopped
1 small onion -- finely chopped
1 ham hock or several pieces of boneless ham - (about 3/4 lb)
1/2 teaspoon salt
1 dash freshly-ground black pepper


Soak beans for 12 hours and drain. Place all in a 2-quart slow cooker. Cook 15 hours on LOW.

Remove ham hock and discard skin, fat, and bone. If using several pieces of boneless ham, ignore this step. Cut meat in small pieces and place in soup. Beans can be mashed if desired.

Delicious with freshly-baked cornbread!

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