Navy Bean Soup - cooking recipe

Ingredients

2 c. Michigan navy beans
1 1/2 lbs. ham butt end
3 qt. water
1/2 tsp. celery salt
2 tsp. salt
1/8 tsp. Accent
1 minced onion
Diced parsley flakes

Preparation

Soak beans in water to cover overnight. Prepare soup stock by simmering ham in 3 quarts of water for about 2 hours.
Add beans, celery salt, salt, pepper and Accent. Add minced onion and simmer until soup begins to thicken. Add ground ham; sprinkle each portion with parsley flakes and serve with Parmesan cheese and croutons.