Hearty Navy Bean Soup Recipe

Ingredients

• 3 cups (1-1/2 pounds) dried navy beans
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 large onion, chopped
• 1 meaty ham hock or 1 cup diced cooked ham
• 2 cups chicken broth
• 2-1/2 cups water
• Salt and pepper to taste
• Minced fresh parsley

Directions

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
• Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the 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 water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).
  
  If Cooking for Two: Freeze serving-size portions to enjoy later.

Hearty Navy Bean Soup published in Reminisce January/February 1992, p37