Mom'S Ham-Bean Chowder

• 1 lb. dried Great Northern beans
• 2 qt. water
• 1 (4 lb.) ham shank
• 1 (16 oz.) can tomatoes, chopped
• 2 c. chopped onions
• 1/2 c. chopped celery
• 2 tsp. minced garlic
• 2 whole cloves
• 1 bay leaf
• 1/4 tsp. pepper
• 3 (10 3/4 oz.) cans condensed chicken broth
• 2 c. (8 oz.) shredded Cheddar cheese

1. Wash beans.
2. Cover beans with water in a 6-quart saucepan; bring to a boil.
3. Cover; boil 2 minutes.
4. Remove from heat; let beans soak 1 hour.
5. Drain, reserving liquid.
6. Return beans to saucepot; add 4 cups reserved liquid, meat, vegetables, seasonings and chicken broth combined with enough water to measure 6 cups. Bring to a boil; simmer 2 to 2 1/2 hours or until meat is tender. Remove meat, bay leaf and cloves.
7. Cut meat off bone; return to soup.
8. Skim off fat.
9. Add cheese; stir until melted.
10. Garnish with parsley, if desired.
11. Makes approximately 4 quarts.

dried great northern beans, water, ham shank, tomatoes, onions, celery, garlic, cloves, bay leaf, pepper, condensed chicken, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740741 (may not work)