Ingridients:
1 lb navy beans, dry
1 each ham bone or hock, smoked
2 tablespoon parsley, fresh, chopped
1 cup onion, finely chopped
1 each garlic clove, minced
2 cup celery, chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper |
Preparation:
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. |
Nutritional
Information per Serving