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White Bean Soup

1 pound dry white beans
1 pound hamhocks
3 quarts water
2 tablespoons chopped flat-leaf parsley
1 cup chopped onion
1 garlic clove, crushed
2 cups chopped celery
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

1. Cover dry white beans with water; soak overnight. Rinse the beans well and place in a kettle with hamhocks, and water. Simmer, uncovered, for 2 hours.
2. To the beans in the kettle, add chopped parsley, chopped onions, crushed garlic clove, chopped celery, salt, and pepper. Simmer, uncovered, for 1 hour or until the vegetables are tender.
3. Remove the ham bone, dice the meat, and return the meat to the soup.

Makes 12 servings.

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