Step 1

Rinse the beans after picking them through.

Step 2

Place the beans in a large bowl and cover them with water by two inches.

Step 3

Leave them to soak overnight.

Step 4

After draining the beans, place them in a pot.

Step 5

Then add 4 cups of water and chicken stock.

Step 6

Heat until boiling, then reduce heat to simmer.

Step 7

This time, cook the Ham in a large skillet over medium heat until brown and just barely crisp.

Step 8

Transfer to a plate lined with paper towels.

Step 9

Add half or 2/3 of the Ham to the beans and reserve the rest for garnish.

Step 10

Add the onions, carrots, and celery to the pan after draining the bacon grease.

Step 11

Add salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften.

Step 12

Stir in garlic and tomato paste, and cook for a few more minutes.

Step 13

Next, add the vegetables to the beans.

Step 14

Give it a stir and add the bay leaf.

Step 15

Let the beans simmer on low (to medium-low) for about 1 1/2 hours until tender.

Step 16

If the liquid level drops too low, add a cup of broth.

Step 17

As soon as it's ready to serve, taste the soup and add more salt and pepper if needed.

Step 18

You may also add tomatoes.

Step 19

To serve, chop the reserved bacon and add a sprinkle of chopped parsley.