Ingredients
- 4 cups ham broth bones
- 1 lb navy beans (dried)
- 2 cups tomatoes (canned)
- 1/2 cup celery (chopped)
- 2 tbsp parsley (fresh chopped)
- 2 slices onions (sliced)
1) Soak the beans overnight, drain and cook in the ham broth until they are tender. 2) Add the other vegetables and cook until they are soft. 3) Remove the bone, add the parsley and pieces of leftover ham. 4) Simmer for a few minutes, then serve.
