Mom'S Ham-Bean Chowder - cooking recipe

Ingredients

1 lb. dried Great Northern beans
2 qt. water
1 (4 lb.) ham shank
1 (16 oz.) can tomatoes, chopped
2 c. chopped onions
1/2 c. chopped celery
2 tsp. minced garlic
2 whole cloves
1 bay leaf
1/4 tsp. pepper
3 (10 3/4 oz.) cans condensed chicken broth
2 c. (8 oz.) shredded Cheddar cheese

Preparation

Wash beans.
Cover beans with water in a 6-quart saucepan; bring to a boil.
Cover; boil 2 minutes.
Remove from heat; let beans soak 1 hour.
Drain, reserving liquid.
Return beans to saucepot; add 4 cups reserved liquid, meat, vegetables, seasonings and chicken broth combined with enough water to measure 6 cups. Bring to a boil; simmer 2 to 2 1/2 hours or until meat is tender. Remove meat, bay leaf and cloves.
Cut meat off bone; return to soup.
Skim off fat.
Add cheese; stir until melted.
Garnish with parsley, if desired.
Makes approximately 4 quarts.