Lamb And White Bean Soup - cooking recipe

Ingredients

2 quarts beef broth
1 1/2 cups dried navy beans
2 lamb shanks
3 cups thinly sliced cabbage
2 large carrots, sliced
2 celery ribs, sliced
2 garlic cloves, minced
1 large onion, finely chopped
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1/2 teaspoon crushed celery seed
1/2 teaspoon dry mustard
3 bay leaves
salt and pepper

Preparation

Combine all ingredients except salt and pepper in a slow cooker; cover and cook on low until beans are tender, 7-8 hours.
Remove lamb shanks; cut meat into bite sized pieces and return to soup.
Discard bones and bay leaves; season to taste with salt and pepper.