1 lb Navy Beans; Dry

3 qt Water

1 ea Ham Bone Or Hock; Smoked

2 T Parsley; Chopped

1 c Onions; Finely Chopped

1 ea Garlic; Clove, Minced

2 c Celery &Tops; Finely Chopped

1 1/2 t Salt

1/2 t Pepper

Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. 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. Serve hot.