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Lentil and Bean Soup

6 c Beef stock
6 c Water
2 Cubes chicken bouillon
1 Onion, chopped
1/2 tb Parsley
1/4 t Celery seed
2 Bay leaves
Pinch of rosemary
3 Carrots, peeled and sliced
1 cn (8oz) mushrooms, stems and pieces
1 c Dried great northern beans
1 c Dried lentils
Salt, to taste, optional
Black pepper, to taste


boil great northern beans in water for 1/2 hour. Add in with everything else (except mushrooms) in slow cooker. Cook on high for 6 hours, then add mushrooms. Bring back to hot and enjoy.



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