HAM AND NAVY BEAN SOUP Recipe By : Cheryl Bussing

8 ounces dried navy beans -- rinsed and drained
6 cups water
1 ham bones
1 medium yellow onion -- chopped
2 stalks celery -- finely chopped
2 bay leaves
1 1/2 teaspoons dried tarragon
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1. Place beans in large bowl; cover completely with water. Soak 6 to 8 hoursor overnight. Drain beans; discard water.
2. Combine beans, water, ham bone, onion, celery, bay leaves and tarragonleaves in slow cooker.
Cook on LOW 8 hours or on HIGH 4 hours. D
iscard hambone and bay leaves;
stir in salt and pepper.

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