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Ham and Navy Bean Soup

8 ounces dried navy beans -- rinsed and drained
6 cups water
1 ham bones
1 medium yellow onion -- chopped
2 celery stalks -- finely chopped
2 bay leaves
1 1/2 teaspoons dried tarragon leaves
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Place beans in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water.

Combine beans, water, ham bone, onion, celery, bay leaves and tarragon leaves in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. Discard ham bone and bay leaves; stir in salt and pepper.

Makes 8 servings

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