Bean Soup

Get the ingredients ready. Start by washing the dried navy beans with cold water to make sure they are clean and ready to be cooked. In a big pot, put the beans and 6 cups of water. Let them soak while you get the rest of the ingredients ready.

Mix the ingredients in the pot.

In the pot with the beans, add the tomatoes, ham pieces, chopped onion, and celery. Add Worcestershire sauce, chopped garlic, chicken bouillon cube, parsley, garlic powder, and a bay leaf to the mixture. Heat the mixture gently on medium-high heat until it starts to boil, stirring occasionally to mix the flavors evenly.

Cook slowly to enhance the taste.

When the water starts boiling, lower the heat, cover the pot, and let the soup cook gently for 2 hours. Cooking the dish for a long time helps the flavors mix together and makes the beans become soft and tasty. The soup will get thicker as it cooks, developing a tasty broth with the flavor of ham, celery, and garlic.

Include the last ingredients.