Hearty Navy Bean Soup Recipe

• 3 c. (1 1/2 lbs.) dry Navy beans
• 1 can (16 ounce.) tomatoes, minced & liquid reserved
• 1 lg. onion, minced
• 1 meaty ham hock or possibly 1 c. diced, cooked ham
• 2 c. chicken broth
• 2 1/2 c. water
• Salt & pepper to taste
• Fresh minced parsley

1. Rinse and sort beans.
2. Cover with cool water and soak overnight.
3. Drain beans and place in a large soup kettle or possibly Dutch oven.
4. Add in tomatoes with juice, onion, ham hock, broth, water, salt and pepper.
5. Bring to a boil.
6. Reduce heat, cover and simmer till beans are tender, about 1 1/2 hrs.
7. Add in more water if necessary.
8. Remove ham hock and cut meat from bone; set aside.
9. (For thicker soup, beans may be pureed in a food processor or possibly blender and then returned to kettle.)
10. Return ham to soup and heat through.
11. Garnish with parsley.
12. Yield: 10 servings.
13. If cooking for 2: freeze serving-size portions to enjoy later.

beans, tomatoes, onion, ham hock, chicken broth, water, salt, parsley

Taken from cookeatshare.com/recipes/hearty-navy-bean-soup-54439 (may not work)