French Country Soup - cooking recipe

Ingredients

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

Preparation

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