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.