Navy Bean Soup

16 ounces dried navy beans
6 cups water -- Plus more
1 14.5 ounce can diced tomatoes
1 large onion -- chopped
2 stalks celery -- chopped
1 clove garlic -- minced
1/2 pound ham -- diced (or more)
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

Clean and soak beans as directed on package. Combine beans, water (or chicken broth), 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.


NOTES : I used chicken broth instead of water. I had soaked the beans overnight. I wound up cooking this for about 5 and a half hours, and it was fabulous. All I did was warm up some crusty bread to eat with it. Great recipe! I'm not a big diced tomato lover, but it was really good in this soup. I would probably add some diced carrots next time I make it.