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White Bean Soup
1 lb Navy beans; dry
1 Ham bone or hock; smoked
1 c Onions; finely chopped
2 c Celery & tops; finely chopped
1/2 ts Pepper
3 qt Water
2 tb Parsley; chopped
1 Garlic; clove, minced
1 1/2 ts 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.
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