Spicy Ham-And-Bean Soup

• 1 1/4 cups dried navy beans
• 2 quarts water
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, sliced
• 1/4 cup fresh parsley, minced
• 1 1/2 teaspoons pepper
• 2 1/2 teaspoons jalapeno peppers, seeded and minced
• 2 garlic cloves, minced
• 1 (18 ounce) ham bone, from 8 1/2 pound cooked low-sodium ham
• 9 ounces maple-glazed ham, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1 (14 1/2 ounce) can whole tomatoes, drained and chopped
• 1 (8 ounce) can tomato sauce

1. Sort and wash beans and place in large dutch oven. Cover with water to 2 inches above the beans, and bring to a boil; cook 2 minutes. Remove from heat and let stand for 1 hour.
2. Drain beans, and return to pan. Add 2 quarts of water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
3. Place 2 cups of bean mixture in a blender and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.

beans, water, onion, green bell pepper, celery, fresh parsley, pepper, jalapeno peppers, garlic, ham bone, maple, fresh basil, tomatoes, tomato sauce

Taken from www.food.com/recipe/spicy-ham-and-bean-soup-470804 (may not work)