Navy Bean and Ham Soup

Beans are a great source of fiber and protein.

1 pound dry navy beans

3 qt. water

2 c. celery, chopped

2 c. carrots, chopped

2 medium onions, chopped

1 meaty ham bone

¼ tsp. pepper

salt to taste

Sort and wash beans.  Combine beans and water in a large Dutch oven.  Let stand overnight.  Add ham bone.  Cover and bring to a boil.  Reduce heat and simmer 1½ -2 hours.  (At this point, remove the ham bone from the pot, and cut the meat off the bone,  discard any fat; refrigerate the meat.   Place the bone back in the pot, and add the meat back to the pot when ready to serve.  This will preserve the flavor of the meat.)  Add veggies and cook another 1 ½ hour or until beans and veggies are tender.   Return meat to soup.  Salt to taste.  Garnish with parsley.  Serves 8