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
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