Navy Bean Soup

6 cups water
1 pound dried navy beans
1/2 pound beef cubes, browned
1 small onion
1 (8 ounce) can tomato sauce
1 clove garlic
1/2 teaspoon rosemary
2 tablespoons vinegar
2 teaspoons salt
1 bay leaf
1/2 teaspoon black pepper

Soak beans in water in crockpot overnight.

Cover and cook on for HIGH for 2 to 3 hours until tender (do not drain water from pot).

Add remaining ingredients. Cover and cook on LOW for about 8 hours.

Serve hot, garnished with chopped chives.

I used leftover ham instead of beef, and it was very good.  I served it with sour cream and fresh bread.