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Serving Size: 8

1 Pound Navy Beans -- Dry
1 Ham Bones -- Smoked
3 Quarts Water
2 Cups Clery Stalks -- finely chopped
1 Cup Onions -- finely chopped
1 Garlic Clove -- minced
2 Tablespoons Parsley -- chopped
1/2 Teaspoon Pepper
1 1/2 Teaspoons 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, salt & 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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