Directions
Soak beans in water overnight. Drain, add fresh water to cover and cook slowly with the ham bone for two hours, until beans are soft. If the beans start to dry out, add water at any time. Add the onion, celery, salt and pepper and simmer until the vegetables are soft. Remove the ham bone, trim off any meat, cut it up and add it to the soup. Serves 4-6 folks.
Note's
“Mom served this soup with a side bottle of white vinegar to be added to the diner’s own taste – usually a tablespoon to a bowl. But you didn’t mix it in: you took potluck on how much vinegar you got with each spoonful. Serve with Hardtack, spread generously with margarine.” Bernie
Ingredients
- 1 Pound soup beans (navy beans)
- 1 Ham bone
- 1 Cup chopped yellow onion
- 1/2 Cup diced celery
- 2 Teaspoon minced parsley
- Salt and pepper
- White vinegar (optional)
