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Old Fashioned Navy Bean Soup

Source of Recipe

Aunt Saunny

1 bag (16 oz.) navy beans, rinsed
6 cups water
1 can (15 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 large onion, finely diced
2 ribs celery, finely diced
1 large carrot, peeled and shredded
1 clove garlic, minced
1/2 to 1 lb. ham, diced or 3 ham hocks
1 packet instant chicken bouillon
2 TB Worcestershire sauce
1 TB parsley
2 tsp. garlic powder
1 tsp. salt, or to taste
1/2 tsp. ground black pepper
1 bay leaf

Combine all ingredients in a stock pot and bring to a boil. Lower heat,cover and simmer for two hours.

Add an additional two cups of water, if necessary.

Taste for seasoning, adjust if necessary with salt and pepper.

Simmer additional two hours. Discard bay leaf. If using ham hocks, dice meat and return to the stock pot. Discard rind, fat and bones from the hocks.

Serve.

Makes:10 servings.