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Basil and Bean Soup

1/2 pound dried white kidney beans or Great Northern beans
1 pound lean stewing meat -- cut in 1" cubes
2 small zucchini -- unpeeled, diced
2 medium turnips -- peeled, diced
1 large potato -- peeled, diced
2 celery stalks -- sliced
2 medium onions -- chopped
1 can whole tomato - (28 oz)
2 teaspoons leaf basil
1/8 teaspoon crushed red pepper
1 tablespoon salt
2 tablespoons olive oil


Completely soften beans. Combine all ingredients in slow cooker; add water to cover and mix well. Cover and cook on HIGH setting for 3 hours. Then turn to LOW setting for 8 to 14 hours (or cook entire time on HIGH setting for 5 to 7 hours).


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