Title: Ham and Bean Soup
Categories: Penn Soup
Yield: 1 Servings

1	lb	Dried navy beans; or soup beans
4	c	Ham broth; bones & leftovers
2		Onions; sliced
2	c	Tomatoes; canned or fresh
2	tb	Fresh parsley; chopped
1/2	c	Celery; chopped

1) Soak the beans overnight, drain and cook in the ham broth until they are tender. 2) Add the other vegetables and cook until they are soft. 3) Remove the bone, add the parsley and pieces of leftover ham. 4) Simmer for a few minutes, then serve.

NOTES : Soup will be quite thick. Posted to MM-Recipes Digest V4 #10

Recipe by: Food that Really Schmecks

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