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Bean and Vegetable Soup
4 c. water plus 1 can chicken broth
2 c. dry beans, your choice
3 c. chopped onion
2 c. chopped celery
3 c. ham, 1 inch cubes
1/2 head chopped garlic
2 med. carrots, sliced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Mrs. Dash (salt free, original blend)
1/2 tsp. paprika
1 tsp. baking soda
Soak beans overnight covered in refrigerator. Cook beans and remaining ingredients for 2-3 hours the next day. Best if you use same water you soaked beans in. It gives them a thicker soup.
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