Weisse Bohnensuppe (White Bean Soup)
pork, soups
1 lb navy beans; dry
3 quart water
1 ham bone or hock; smoked
2 tablespoon parsley; chopped
1 cup onions; finely chopped
1 garlic; clove, minced
2 cup celery &tops; finely chopped
1 1/2 teaspoon salt
1/2 teaspoon 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.
Yield: 8 servings