Hearty Navy Bean Soup - cooking recipe

Ingredients

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

Preparation

Rinse and sort beans.
Cover with cold water and soak overnight.
Drain beans and place in large kettle or Dutch oven. Add tomatoes with juice, onion, ham, broth, water, salt and pepper.
Bring to boil, reduce heat, cover and simmer until beans are tender about 1 1/2 hours.
Add more water, if necessary. Remove ham hock (take meat off of ham hock, if used) and return to soup or leave in ham.
Heat through.
Serves 10.