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1 lb. navy beans (soak overnight)
1 onion, chopped
ham bone
1 bell pepper, chopped
3 ribs celery, chopped
2 cloves garlic, chopped
1 can diced tomatoes
1/2 tsp. oregano
1 1/2 tsp. salt
1 tsp. black pepper
2 cans chicken broth

Drain beans and cover with water; add other ingredients and cook
until beans are tender. Add broth and simmer.

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