Weisse Bohnensuppe (White Bean Soup)

Course : German
Serves: 8
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1 pound navy beans -- dry
3 quarts water
1 medium ham bone or hock -- smoked
2 tablespoons parsley -- chopped
1 cup onions -- finely chopped
1 clove garlic minced
2 cups celery andtops -- finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper

Preparation / Directions:

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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  (5 3/4 Stars!)
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