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Weisse Bohnensuppe (White Bean Soup)
1 lb Navy Beans; Dry
3 qt Water
1 ea Ham Bone Or Hock; Smoked
2 T Parsley; Chopped
1 c Onions; Finely Chopped
1 ea Garlic; Clove, Minced
2 c Celery & 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. Serve hot.
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