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White Bean Soup

ethnic, soups

1 lb navy beans; dry
1 each ham bone or hock; smoked
1 cup onions; finely chopped
2 cup celery &tops; finely chopped
1/2 teaspoon pepper
3 quart water
2 tablespoon parsley; chopped
1 each garlic; clove, minced
1 1/2 teaspoon salt

Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.

Yield: 8 servings

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