1 (16 oz.) bag navy beans, soaked overnight
2 (15 oz. ea.) cans chicken broth
2 cubes chicken bouillon (or 2 tsp. powder)
1 cup water
ham bone (or a bag of diced ham by John Morrell)
piece of fat back (if using diced ham)
salt and pepper, to taste

In large soup pot soak beans overnight in salted water.

Drain and rinse. Add chicken broth, chicken bouillon and 1 cup of water. Bring to a boil. Add beans and fat or ham bone and simmer until beans are breaking open and soft.

Note: If using ham bone, remove when beans are done. If using diced ham, add just before serving.

Season to taste and enjoy!

Submitted by: Amanda