Senate Bean Soup - cooking recipe

Ingredients

1 lb. pkg. dried navy beans
7 or 8 c. water (approximately)
1 lb. smoked ham hocks
4 stalks celery with leaves, finely chopped
2 onions, finely chopped
1 clove garlic, minced
1/4 c. fresh parsley leaves, finely chopped
salt and pepper to taste

Preparation

Soak beans in the water overnight in the slow cooker.
Do not drain.
Cover and cook on high about 3 hours, until very tender. Add remaining ingredients except salt and pepper.
Cover and cook on low 10 to 12 hours.
Remove ham, cut up meat and return to soup.
Season to taste with salt and pepper.
More water may be added if soup seems too thick.
Serve piping hot in large soup bowls.
A meal in itself.
Served in the US Senate Cafe.