1 lb dry navy beans
3 carrots, peeled and shredded
2 med potatoes, peeled and diced
3 stalks celery, sliced
1 med onion, diced
2 c cubed cooked ham
2-3 large cans low sodium chicken broth
2 whole bay leafs
1/2 tsp pepper


Place the beans in a slow cooker w/water to cover, and soak overnight.
Drain the beans, and return to the slow cooker.
Cover with chicken broth,mix in the carrots, potatoes, celery, onion,pepper,ham and bay leaves.
Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. Remove bay leaves and serve w/cornbread.

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Avoid Fruits~N~Nuts....you are what you eat!!!

Sounds great I am going to have to try this.

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