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Creole Bean Soup

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2 cups navy beans
1 hambone
2 cups shredded carrots
cup chopped onion
cup chopped celery
cup chopped green pepper
1 teaspoon salt
2 cans (15 oz. each) tomatoes


soak beans overnight in 6 cups water in large saucepan.

Add remaining ingredients except tomatoes. Simmer 2- hours or until beans are very tender. Remove hambone. Cut ham from bone and add to soup. Mash beans. Stir in tomatoes. Simmer until hot.

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