French Country Soup

• 1/2 lb dried navy beans or 1/2 lb dried great northern beans
• 6 cups water
• 1 lb lamb or 1 lb beef stew meat, cut into 1 inch cubes
• 2 medium carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1 inch pieces
• 1 large onion, cut into wedges
• 6 cloves garlic, minced
• 4 cups ready-to-serve low sodium chicken broth
• 1 cup dry white wine
• 3 bay leaves
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Rinse the beans, then drain.
2. ADd the beans and water to a large soup pot.
3. Bring to a boil; lower the heat and simmer for 10 minutes.
4. Take off the stove and let set for 1 hour.
5. Drain beans and rinse.
6. Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
7. Cover and cook on LOW for 8-10 hours.
8. Take out bay leaves and adjust seasonings to taste;.
9. Serve.

beans, water, lamb, carrots, stalks celery, onion, garlic, readytoserve, white wine, bay leaves, rosemary, salt, pepper

Taken from www.food.com/recipe/french-country-soup-103222 (may not work)