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Weisse Bohnensuppe (White Bean Soup)



  • 1 lb. Navy Beans; Dry
  • 3 quarts Water
  • 1 Ham Bone Or Hock; Smoked
  • 2 T Parsley; Chopped
  • 1 c Onions; Finely Chopped
  • 1 Garlic; Clove, Minced
  • 2 c Celery &Tops; Finely Chopped
  • 1 1/2 t Salt
  • 1/2 t 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.
  4. Add parsley, onions, garlic, celery and tops, salt and pepper.
  5. Simmer, uncovered, for 1 hour or until vegetables are tender.
  6. Remove ham bone, dice the meat, and add meat to soup.
  7. Serve hot.

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