- 1 cup dried navy beans
- 1 meaty ham bone
- 1 1/2 quarts water
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 cans (14.5 ounces each) tomatoes
- 1 teaspoon chopped dried parsley or 1 tablespoon fresh chopped parsley
- salt and pepper
Soak beans overnight in cold water; drain. Cover beans and ham bone with 1 1/2 quarts water. Add celery, onions, tomatoes, and parsley. Cover and simmer 4 to 5 hours.
About halfway through cooking time, when ham is very tender, remove ham from bone and cut into pieces. Return the diced ham to the soup. Season with salt and pepper.