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Keith’s Navy Bean Soup
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| Navy Bean Soup | |
| 1 (16 oz.) kg | dried navy beans |
| 6 C | water |
| 1 (14.5 oz. can dices tomatoes | |
| 1 | onion, chopped |
| 2 stalks | celery, chopped |
| 1 medium | carrot, coarsely chopped |
| 4 cloves | garlic, minced |
| 1/2 lb. | diced ham, (3/8”cubes) |
| 1 cube | chicken bouillon |
| 2 T | Worcestershire sauce |
| 1 T | dried parsley |
| 1 T | dried thyme |
| 2 t | garlic powder |
| 1 | bay leaf |
| 1 t | salt |
| 1/2 t | ground black pepper |
| 3 C | water |
1. Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to boil. Lower heat, cover and simmer for 2 hours.
2. Add additional water. Season with salt and pepper. Simmer for an additional 2 hours. Discard bay leaf.
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