Navy Bean and Ham Soup

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. 

Eileen