Navy Bean Soup - cooking recipe

Ingredients

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

Preparation

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