Ingredients
- 950 ml ham broth bones
- 500 gr navy beans (dried)
- 300 gr tomatoes (canned)
- 50 gr celery (chopped)
- 3 gr 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.
