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Weisse Bohnensuppe
(White Bean Soup)
Servings: 8
1 lb navy beans
3 qt water
1 smoked ham bone or hock
2 T parsley, chopped
1 c onions, finely chopped
1 garlic clove, minced
2 c finely chopped celery stalks and leaves
1 1/2 t salt
1/2 t 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.
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Bean Soup 02