Ingredients
3 cups (1-1/2 pounds) dried navy beans1 can (14-1/2 ounces) diced tomatoes, undrained1 large onion, chopped1 meaty ham hock or 1 cup diced cooked ham2 cups chicken broth2-1/2 cups waterSalt and pepper to tasteMinced fresh parsley, optional
Preparation
Rinse and sort beans; soak according to package directions.
Drain and rinse beans, discarding liquid. Place in a Dutch oven. 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 it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.
