3 c. (1 1/2 lbs.) dry Navy beans
1 can (16 oz.) tomatoes, chopped and liquid reserved
1 lg. onion, chopped
1 meaty ham hock or 1 c. diced cooked ham
2 c. chicken broth
2 1/2 c. water
Salt and pepper to taste
Fresh chopped parsley

Rinse and sort beans. Cover with cold water and soak overnight. Drain beans and place in a large soup kettle or Dutch oven. Add tomatoes with juice, onion, ham hock, broth, water and salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1 1/2 hours. Add more water if necessary. Remove ham hock and cut meat from bone; set aside. Return ham to soup and heat through. Garnish with parsley.