Hearty Navy Bean Soup

Makes 6-8  servings

·         16 oz dried navy beans

·         4 cups chicken broth

·         4 cups water

·         1 ½ to 2 lbs. ham

·         1 cup finely chopped onion

·         1 ½ cups coarsely chopped potatoes

·         1/3 cup ketchup

·         ¼ cup cider vinegar

·         1 tablespoon sugar

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         1 cup coarsely chopped carrot

·         2 tablespoons sliced green onions, optional

Directions:

1.      Sort and rinse navy beans

2.      Combine beans with enough water to cover by 2 inches in a stockpot

3.      Bring beans to a boil. Boil for 2 minutes. Remove from heat. Let stand, covered, for 1 hour; drain well.

4.      Add chicken broth and 4 cups water to beans. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 1 hour

5.      Chop the ham coarsely. Stir ham, chopped onion, potatoes, ketchup, vinegar, sugar, salt and pepper into beans. Add the chopped carrot and mix well.

6.      Bring soup to a boil; Simmer, covered, stirring occasionally, for 30 minutes. Ladle navy bean soup into soup bowls. Sprinkle with green onions, if desired. Serve with corn bread