Perfect for cold, rainy days.
Ham and Navy Bean Soup
2 pounds dried navy beans
4 quarts chicken broth
1/4 cup fresh minced parsley
4 bay leaves
1 tsp pepper
1/4 of an onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 ham steak, cubed
Prepare beans by placing in a large pot, covering with water and bringing it to a boil. Boil for 5 minutes, then turn off heat. Cover and let stand for one hour. Drain and rinse beans. Do not reserve liquid.
Return beans to the pot. Add broth, parsley, bay leaves and pepper. Bring to a boil, reduce heat to a simmer, cover and simmer for 1 hour. Add remaining ingredients. Cover and simmer for 20-25 minutes or until beans and veggies are tender. Discard bay leaves before serving.
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