1 ham bone
1/2 lb. ham, diced
2 qt. chicken stock
1 (1 lb.) pkg. white navy beans
1/2 tsp. garlic powder
2 onions, diced
1/2 c. celery, diced
1/2 c. carrots, diced
4 tomatoes, diced
2 tbsp. tomato paste
1 bay leaf
1 tsp. thyme
Salt and white pepper to taste

In a large Dutch oven or soup pot, place ham bone and diced ham and chicken stock. Simmer for 1/2 hour. Rinse beans and add to Dutch oven with all remaining ingredients. Bring to a boil, lower heat and simmer about 1 1/2 to 2 hours or until beans are very soft. Add additional stock if soup becomes too thick or simmer longer if too thin or add roux (2 tablespoons flour to 1 tablespoon oil). Garnish with parsley. Makes 6-8 servings.