Bean Soup
½ lb. uncooked navy beans
3/4 lb. ham shank
1 c. diced potatoes
1 c. diced onion
3 large tomatoes, skinned and chopped
Salt and pepper to taste
parsley
Cover beans with cold water, soak overnight. Next day rinse beans, cover with fresh water, cook til tender, strain. Cover ham with cold water and simmer til tender, then add the beans, potatoes, and onion to the ham. Simmer til vegetables are almost tender, maybe 15 minutes. Add tomatoes, salt and pepper and a bunch of parsley, cook another 10 minutes.
Submitted by Cathey Carney, from a upcoming Old Huntsville Cookbook
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