Weisse Bohnensuppe (White Bean Soup)
Recipe type: Beans
Serves: 8
  • 1 pound navy beans; dry
  • 3 Quarts water
  • 1 ham bone or hock; smoked
  • 2 Tablespoons parsley; chopped
  • 1 Cup onions; finely chopped
  • 1 garlic; clove, minced
  • 2 Cups celery with tops; finely chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  1. Cover beans with water in large pot or soup kettle and soak overnight.
  2. Rinse beans well and return to pot with ham bone and 3 quarts of water.
  3. 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.
  4. Serve hot.
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