Navy Bean Soup - cooking recipe

Ingredients

3 c. (1 1/2 lb.) dry navy beans
1 (16 oz.) can tomatoes, chopped (reserve liquid)
1 large onion, chopped
1 meaty ham hock or 1 c. diced cooked ham
2 c. chicken broth
1 1/2 c. water
salt and pepper to taste
fresh chopped parsley

Preparation

Rinse and sort beans.
Cover with cold water; soak overnight. Drain beans and place in a large soup kettle.
Add tomatoes with juice, onion, ham hock, broth, water, salt and pepper.
Bring to a boil.
Reduce heat; cover and simmer until beans are tender, about 1 1/2 hours.
Add more after, if necessary.
Remove ham hock and cut meat from bone; set aside.
Return ham to soup; heat through. Garnish with parsley.
Yields 10 servings.