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Bean Soup

1 (1 lb.) pkg. Great Northern beans
2 med. potatoes, cubed
1 lg. carrot, diced
1 bay leaf
4 whole allspice
2 tbsp. chopped parsley
5 c. water
1 med. onion, chopped
2 tsp. salt
2 stalks celery, diced
1/2 tsp. pepper
1 lb. can beef broth


Place beans in water in large kettle or Dutch oven; bring to a boil. Cover; remove from heat and let stand for 1 hour. Add broth, bay leaves, allspice, potatoes, carrots, and celery, onion to beans and liquid. Bring to boil; lower heat; cover and simmer an hour or until beans are tender. Add salt and pepper and parsley, cook 5 minutes longer.


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