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Bean Soup

1 c. navy beans
1 sm. chopped onion
3 bacon slices
1 peeled and diced carrot
1 clove garlic, minced
1 tbsp. dry mustard
2 to 3 c. chicken broth
Salt to taste

Soak beans overnight. Saute bacon, onion and garlic. Add chicken broth and beans and carrots. Stir and bring to boil. Reduce heat to simmer. Cover and simmer until beans are tender. Add salt and dry mustard.

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