Bean Soup I

3 cups dry navy or great northern beans

1 can chopped tomatoes

1 large onion, chopped

1 ham hock or 1 cup diced cooked ham

2 cups chicken broth

2-1/2 cups water

3 tsp creole seasoning

2 tsp dried parsley

2-3 carrots - diced small

Salt and pepper to taste

Soak beans overnight or boil on medium heat for 2 hours. Drain beans and put in large soup pot. Add all other ingredients. Bring to a boil - reduce heat cover and simmer 3-4 hours.

If using ham hock, take out and remove meat and return hock (not meat) to pot.