Bear Creek wrote:

Ham is good in

Navy Bean Soup

1 16 oz pkg dried navy beans
6 cups water
1 (14.5 oz) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 lb cooked ham cubes
1 cube chicken bouillon
2 tbs Worcestershire sauce
1 tbs dried parsley
2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
3 cups water

1. Combine beans, water, vegetables, ham and seasonings into a stock pot. Bring to a boil. Lower heat, cover and simmer for two hours.
2. Add an additional two to four cups of water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf. Serve
Makes 8-10 servings.