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CROCK-POT NAVY BEAN SOUP 6 c. water 1 lb. dried navy beans 1/2 lb. beef cubes, browned 1 small onion, chopped 1 (8 oz.) can tomato sauce 1 clove garlic 1/2 tsp. rosemary (optional) 2 tsp. vinegar 2 tsp. salt 1 bay leaf 1/2 tsp. black pepper fresh, chopped chives Soak beans in crock-pot overnight. Cover and cook on high 2 to 3 hours until tender (do not drain water from pot). Add remaining ingredients, except chives. Cover and cook on low heat 8 hours. Serve hot, garnished with chives. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!