Navy Bean Soup - cooking recipe

Ingredients

1 lb. dried navy beans
2 qt. chicken broth
2 Tbsp. minced parsley
3 bay leaves
1/2 to 3/4 tsp. pepper
1 medium to large onion, chopped
1 c. chopped carrot
1 c. chopped celery
1 c. diced country ham
1 medium potato

Preparation

Cover beans with 2-inches water. Bring to a boil; boil 3 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans well, discarding liquid. In
a large pan, combine the broth, beans, parsley, bay leaves, country ham and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot, celery and potato. Cover and simmer for 1 hour or until beans are tender. Discard the bay leaves; serve with cornbread.