Congressional Bean Soup - cooking recipe

Ingredients

1 lb. dried small white beans
8 c. water
1 meaty ham bone or 2 c. diced cooked ham
1 c. finely chopped celery
1 onion, finely chopped
2 Tbsp. finely chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 bay leaf

Preparation

In large pan, heat beans in water.
Boil gently for 2 minutes; turn off heat and let stand 1 hour.
Add remaining ingredients. Cover and cook until beans are very soft.
Remove bay leaf and ham bone.
Cut meat off bone; return meat to beans.
Serve hot.
Makes 6 to 8 servings.
(Can cover and cook low for 12 to 14 hours until beans are soft in a slow cooker.)