Navy Bean Soup

• 1 c. dried navy beans
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 1 Tbsp. chopped fresh parsley
• 1 chicken flavored bouillon cube
• 1/2 c. diced lean cooked ham
• 1 Tbsp. catsup
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried whole oregano
• 5 c. water
• 1/2 c. chopped onion
• 1 bay leaf
• 1/2 tsp. dried whole basil

1. Sort and wash beans.
2. Place in a large Dutch oven. Cover with water 2-inches above beans; let soak overnight.
3. Drain beans. Combine beans, 5 cups water, celery, onion, carrots, parsley and bouillon cube.
4. Bring to a boil. Cover, reduce heat and simmer 45 minutes. Add remaining ingredients.
5. Cover and simmer an additional 30 minutes.
6. Remove bay leaf!

beans, celery, carrots, parsley, chicken, lean cooked ham, catsup, worcestershire sauce, oregano, water, onion, bay leaf, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=378330 (may not work)