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.