1 lb Navy Beans, Dry
3 qt Water
1 Ham Bone Or Hock, Smoked
2 T Parsley, Chopped
1 c Onions, Finely Chopped
1 Garlic, Clove, Minced
2 c Celery and Tops, Finely Chopped
1 1/2 t Salt
1/2 t Pepper
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.
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