SOUP INGREDIENTS :

1 pound dry navy beans
2 Qts water
Chicken Base or Boullion
Meaty ham bone
1 small onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 garlic cloves, pressed
Black pepper
parsley
oregano

SOUP MAKING DIRECTIONS :

Rinse and sort beans. Place in bottom of large stock pot with ham bone and water. Add enough chicken base or boullion to flavor (follow instructions on packge or use Chicken Broth instead of water and flavor). Cover and simmer for 1 hour, stirring occasionally. Remove ham bone and continue cooking until beans are tender, adding more water if necessary. Meanwhile, tear meat off ham bone and discard the bone. Add meat, vegetables and seasonings to the beans and water (spices to taste, I usually use about 1Tbl each and a sprinkle of the pepper) Cook until vegetables and beans are fully cooked and tender. Serve hot with your favorite additions and fresh rolls.