1 (16) oz. package dried navy beans
6 cups water
1 (14.5) oz. can diced tomatoes 1 onion, chopped
2 stalks, celery, chopped 2 cloves garlic, chopped
1/2 pound ham, chopped 1 cube chicken bouillon
2 tbls. Worcestershire sauce 2 tbls. parsley, chopped
2 teas. garlic powder 1 bay leaf
salt and pepper 3 cups water
Combine beans, water, tomatoes, onions, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic and bay leaf in a stock pot. Bring to boil. Lower heat, cover, and simmer for two hours. Add additional water. Season with salt and pepper. Simmer for another two hours. Discard bay leaf.
