Weisse Bohnensuppe (White Bean Soup)

Recipe Ingredients

1 lb	454g / 16oz	Navy beans - dry
1		Garlic; clove - minced
3		Water
2 cups	220g / 7.8oz	Celery and tops - finely chopped
1		Ham bone or hock - smoked
1 1/2 teaspoons	7.5ml	Salt
2 tablespoons	30ml	Parsley - chopped
1/2 teaspoon	2.5ml	Pepper
1 cup	62g / 2.2oz	Onions - finely chopped

Recipe Instructions

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.

Source:
SF Chronicle; Jun 7, 1995 - WEEKEND COOK

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