| Weisse Bohnensuppe (White Bean Soup)
1 pound of navy beans, dry
3 quarts of water
1 Ham Bone or Hock, smoked
2 tablespoons of parsley, chopped
1 cup of onions, finely chopped
1 garlic, clove, minced
2 cups of celery & tops, finely chopped
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
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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. |
