Title: Weisse Bohnensuppe (White Bean Soup)
Categories: German Soup Ethnic
Yield: 8 Servings
| 1 | lb | Navy Beans; Dry |
| 3 | qt | Water |
| 1 | | Ham Bone Or Hock; Smoked |
| 2 | tb | Parsley; Chopped |
| 1 | c | Onions; Finely Chopped |
| 1 | | Garlic; Clove, Minced |
| 2 | c | Celery &Tops; Finely Chopped |
| 1 1/2 | ts | Salt |
| 1/2 | ts | 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.