Hearty Ham and Bean Soup
1 lb dry navy beans—Soak over night in 8 quart soup pot
Cover beans with water—at least two times as much or more water than beans. You are going to drain this off in the morning and rinse beans anyway so there is no secret measurement for the amount of water.
About 4 hours before serving… Drain and rinse beans. Return to soup pot and cover generously with chicken broth. Broth should cover beans by at least three to four inches higher then bean level. Add seasonings, ham and vegetables:
4 cloves of minced garlic
Bring to a boil—reduce heat to medium low (you do not want beans to boil you want them to slowly cook until tender).
Continue to cook all ingredients together until beans and vegetables are tender adding more stock or water as needed.
Serve with corn bread.