Navy Bean Soup

• 1 lbs. dry navy beans
• 1 smoked ham bone
• 1 cup diced onion
• 1-1/2 cups diced potatoes, skin on
• 1 cup diced carrots
• 1/4 cup diced celery
• 2 cloves garlic, peeled and minced
• 2 Tbsp. fresh parsley
• 1 tsp. mined fresh thyme
• 1 bay leaf
• 6 cups water
• 2 cups vegetable, chicken or beef broth
• 1 cup tomato puree
• salt and pepper to taste
• 1 cup heavy cream (optional)

1. Wash and soak bean overnight and drain.
2. Or bring beans and water to a boil and let soak for 1 hour.
3. Discard soaking liquid and rinse beans under running water.
4. Place beans in stockpot with ham, onion, potatoes, carrots, celery, garlic, parsley, thyme and bay leaf.
5. Add water and broth.
6. Bring to a boil over high heat. Lower heat and simmer for 2 hours or until beans are very soft, adding water as necessary.tdd tomato puree and seasonings and cook for additional 30 minutes.

dry navy beans, ham bone, onion, potatoes, carrots, celery, garlic, fresh parsley, thyme, bay leaf, water, vegetable, tomato puree, salt, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=49995 (may not work)