| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | German | German, Soups | 8 | Servings |
INGREDIENTS
| 1 | lb | Navy beans; dry |
| 3 | qt | Water |
| 1 | Ham bone or hock; smoked | |
| 2 | tb | Parsley; chopped |
| 1 | c | Onions; finely chopped |
| 1 | Garlic; clove, minced | |
| 2 | c | Celery &tops; finely chopped |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
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.
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