Ingredients
3 to 4 cups dry navy beans
1 can (15 ounces) diced tomatoes
1 small onion, diced (approximately 1/2 to 3/4 cup)
1/2 cup finely diced carrot
1/2 cup finely diced celery
1 1/2 to 2 cups diced ham (or 1 meaty ham hock)
3 cups chicken broth
1 cup water
1 teaspoon sage
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste
Preparation
Prepare the navy beans either by soaking overnight in cold water, or quick soaking them. (Place beans in 3-4 quarts cold water, heat to boiling and boil for 2 to 3 minutes. Remove from heat and let sit for one hour.) Drain the beans and place in a dutch oven and combine with all other ingredients. If you are using a ham hock, toss the hock in whole. Bring to a boil, cover and simmer for 90 minutes or until the beans are tender. Remove the ham bone and diced the meat. For a thicker soup, remove 1 cup of the soup and puree in a blender and mix back in.
