Hearty Navy Bean Soup

 3 cups Dry Navy Beans

1 large Onion, chopped

1 (16 oz) can tomatoes, diced with juice

1 meaty Ham hock OR 1 cup cooked Ham, diced

2 cups Chicken broth

2 1/2 cups Water

Salt and Pepper to taste

fresh chopped Parsley

Rinse and sort beans.  Cover with cold water and soak overnight.  Drain beans and place in a Dutch Oven.  Add tomatoes and juice, onion, ham, broth, water, salt, and pepper. Bring to a boil, reduce heat, cover simmer until beans are tender, about 1 ½ hrs. Add more water if needed. Remove hocks and cut meat from bone, set aside. (For a thicker soup, beans may be pureed in a food processor or blender and then returned to kettle.) Return ham to soup and heat through. Garnish with parsley.