Classic Ham & Bean Soup

• 1 pound dry navy beans
• Water
• 1 1/2 pounds smoked ham shank*
• 6 cups water
• 2 cups chicken broth
• 1 medium (1/2 cup) onion, chopped
• 1 rib (1/2 cup) celery, chopped
• 2 teaspoons finely chopped fresh garlic
• 1 bay leaf
• 2 to 3 medium (1 cup) carrots, chopped
• 1 small (1/2 cup) red bell pepper, chopped
• 1/2 to 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 (9-ounce) loaf French baguette, sliced into 1/2-inch slices
• 2 tablespoons Land O Lakes Butter, melted
• 2 tablespoons finely chopped fresh parsley, if desired**

1. Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans.
2. Cook over high heat until water comes to a boil.
3. Boil 3 minutes; remove from heat.
4. Cover; let beans soak 1 hour.
5. Rinse; drain.
6. Return beans to saucepan.
7. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf.
8. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil.
9. Reduce heat to low.
10. Cover; cook 85-90 minutes or until beans are tender.
11. Remove ham shanks with tongs.
12. Cool slightly.
13. Cut meat from bone; discard bone, fat and skin.
14. Chop meat; add back to soup.
15. Add carrots, bell pepper, salt and pepper.
16. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil.
17. Reduce heat to low; cook until carrots are tender.
18. Heat oven to 400F.
19. Brush both sides of baguette slices with melted butter.
20. Place bread slices onto ungreased baking sheet.
21. Bake 3-5 minutes or until bottoms begin to turn golden brown.
22. Turn slices over; sprinkle with chopped parsley, if desired.
23. Serve toasted bread slices with soup.
24. *Substitute ham bone.
25. **Substitute 1 tablespoon dried parsley

beans, water, ham shank, water, chicken broth, onion, celery, fresh garlic, bay leaf, carrots, red bell pepper, salt, pepper, butter, fresh parsley

Taken from www.landolakes.com/recipe/3508/classic-ham-bean-soup (may not work)