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Vegetable Potato Bean Soup
Serves 10

1 lb. dried black beans (or any beans you prefer)
8 cups water
1/2 cup dry red wine
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried marjoram
1/4 tsp. pepper
2 cups onion, chopped
2 cups red potatoes, chopped
1 cup celery, chopped 
1 cup carrot, sliced
6 garlic cloves, minced
1 12 oz can stewed tomatoes

Sort and wash beans. Place beans into a bowl and cover with water about 2 inches above beans and leave overnight.

Place beans without the water into a crock pot dish. Now add 8 cups water and all the other ingredients. Cover and place on low temperature. Simmer 2 1/2 hours or until vegetables are tender. Place soup into bowls and serve.

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