Navy Bean & Vegetable Soup for a great Soup, Salad & Bread Dinner

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1 pound dry navy beans
6 cups water
6 teaspoons good quality chicken base or 6 cups chicken broth.
If you’re vegetarian then just use 6 cups of vegetarian stock

3 cups thawed frozen spinach
28 ounces of canned tomatoes undrained
4 carrots sliced
2 teaspoons garlic puree
1/2 pound chopped ham

The how to coming soon….

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Image photographed and created by Paulette Motzko,
PLM Studios,
Copyright May 2016

Recipe greatly adapted by Paulette Motzko from one in a book called 1001 recipes Premier favorite Hometown newspapers by Aileen Claire

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