NAVY BEAN and HAM SOUP

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1 pound dried navy beans, sorted and rinsed

4 cups low-sodium vegetable broth

2 cups water

1 large onion, chopped

3 garlic cloves, minced

½ teaspoon dried tarragon

1 teaspoon crushed red pepper flakes

1-2 cups ham, cut into bite-size pieces

Method:

Add beans, broth and water to large pan and bring to a boil over high heat.

Add remaining ingredients and bring to a boil again.

Reduce heat to medium-low.

Cook until beans are tender, 90 minutes to 2 hours.

To thicken, mash a few beans at a time to the side of the pan.

Stir well and serve.