Classic Ham & Bean Soup

Directions

1. 1
   Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans.
2. 2
   Cook over high heat until water comes to a boil.
3. 3
   Boil 3 minutes; remove from heat.
4. 4
   Cover; let beans soak 1 hour.
5. 5
   Rinse; drain.
6. 6
   Return beans to saucepan.
7. 7
   Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf.
8. 8
   Cook over medium-high heat 8-10 minutes or until mixture comes to a boil.
9. 9
   Reduce heat to low.
10. 10
    Cover; cook 85-90 minutes or until beans are tender.
11. 11
    Remove ham shanks with tongs.
12. 12
    Cool slightly.
13. 13
    Cut meat from bone; discard bone, fat and skin.
14. 14
    Chop meat; add back to soup.
15. 15
    Add carrots, bell pepper, salt and pepper.
16. 16
    Cook over medium-high heat 5-6 minutes or until mixture comes to a boil.
17. 17
    Reduce heat to low; cook until carrots are tender.
18. 18
    Heat oven to 400F.
19. 19
    Brush both sides of baguette slices with melted butter.
20. 20
    Place bread slices onto ungreased baking sheet.
21. 21
    Bake 3-5 minutes or until bottoms begin to turn golden brown.
22. 22
    Turn slices over; sprinkle with chopped parsley, if desired.
23. 23
    Serve toasted bread slices with soup.
24. 24
    *Substitute ham bone.
25. 25
    **Substitute 1 tablespoon dried parsley