Our Family'S Navy Bean Soup - cooking recipe

Ingredients

1 (16 ounce) package dried navy beans
6 cups water
1 (14 1/2 ounce) can diced tomatoes (garlic & onion)
1 onion, chopped
2 stalks celery (finely minced)
1 garlic clove (minced)
1/2 lb ham (finely chopped)
1 tablespoon of chicken flavored better than bouillon
2 tablespoons Worcestershire sauce
1 tablespoon parsley (dried)
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

Preparation

Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
****if time allows, I often make a ham stock instead of using the bouillon and 1/2lb of ham. My family just prefers this to chunks of meat in a soup. I'll add the traditional stock ingredients and then use that to proceed with the soup recipe -- it's MUCH more flavorful this way. I'll also use the little flavor packet that comes with the navy beans. ****.