| 1 pound | navy or northern beans, pre-soaked ovenight |
| 1 gal | cold water |
| 2 cups | smoked ham, diced small |
| 2 Tbsp | olive oil |
| 1 medium | onion, diced |
| 1 | carrot, peeled and diced |
| 2 stalks | celery, diced |
| 8 oz | drained diced tomatoes |
| 1 | Tone’s® Bay Leaf |
| 2 Tbsp | Tone’s® Rosemary Garlic Seasoning (For Italian Style add 2 tbsp. Tone’s® Italian Spaghetti Seasoning) |
| 1 tsp | Tone’s® Dried Parsley |
1. Add olive oil in large soup pot on medium heat. Add onions, carrots and celery cook until tender. Remove half and set aside for later.
2. Add beans, ham, Tone’s® Bay Leaf, Tone’s® Rosemary Garlic Seasoning and water. Simmer until beans are tender.
3. When beans are tender. Add remaining cooked vegetables and diced tomatoes. Let simmer another fifteen minutes. Stir in Tone’s Dried Parsley and serve with corn bread on your favorite hard crusted bread.