| 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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