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