This is Kimberly's favorite soup. I think she makes extra ham so I will make this soup.
2 cups (1 pkg) dry small Navy beans
6 cups water
5 cups chicken broth
2 - 3 TBS chicken bouillon granules
3 cups water
1 large meaty ham bone (use more ham if you wish)
1 tsp dried thyme
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp pepper
1 bay leaf
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
3 garlic cloves, chopped
1 TBS olive oil
1/2 cup potato flakes (optional)
1/4 cup parsley
Place navy beans in a stock pot. Cover with 6 cups water. Bring to a boil and boil for 2 minutes Remove from heat and cover. Let sit for one hour. Drain.
Add chicken broth, chicken bouillon granules, water, ham bone, thyme, salt, marjoram, pepper and bay leaf. Bring to a boil. Cover, reduce heat and simmer for 2 hours.
Saute onions, carrots, celery and garlic in olive oil until tender. Add to the soup. Cover and simmer for one hour. Stir occasionally.
Optional: Add 1/2 cup of potato flakes if you prefer a thicker soup.
Remove the ham bone from the soup. De-bone the ham, cut ham into chunks and return to the soup. Skim the fat and add 1/4 cup parsley.