Hearty Navy Bean Soup


    3 cups (1-1/2 pounds) dried navy beans
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 large onion, chopped
    1 meaty ham hock or 1 cup diced cooked ham
    2 cups chicken broth
    2-1/2 cups water
    Salt and pepper to taste

    Rinse and sort beans; soak according to package directions.
    Drain and rinse beans, discarding liquid. 
    Place in a Dutch oven. Add the 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 let it stand until cool enough to handle. 
    Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. 
    (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) 
    Return ham to soup and heat through. Garnish with parsley.