3 c. (1 1/2 lbs.) dry Navy beans
1 can (16 oz.) tomatoes, chopped & 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 & 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, 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. (For thicker soup, beans may be pureed in a food processor or blender and then returned to kettle.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings. If cooking for 2: freeze serving-size portions to enjoy later.