Congressional Bean Soup

1 pound dried small white beans
8 cups water
1 each meaty ham bone
1 cup celery, finely chopped
1 each onion, finely chopped
2 tablespoons parsley, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 each bay leaf

In large pan, heat beans in water. Boil gently for 2 minutes; turn off heat
and let stand 1 hour.* Pour into slow-cooking pot. Add remaining
ingredients. Cover and cook on low for 12 to 14 hours or until beans are
very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to
beans. Serve hot.

Servings: 6
Home Cookin 4.8 Chapter: Vegetables