1 (16 oz.) bag navy beans
6 small onions, diced
2 apples, peeled and diced
1 cup diced celery
2 tbsp. soy sauce
1/4 cup chicken bouillon liquid
1/4 cup onion soup mix
1 tbsp. sage
salt and pepper, to taste
14 cups water

Sauté onions in oil until tender. Place all ingredients into Crock-Pot. Let cook all day on LOW.

ENJOY!

Submitted by: Mary Hawkes