1 Navy Beans
1 Ham Bone
2 Celery & Tops
1 1/2 Salt
Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours.
Add parsley, onions, garlic, celery and tops, salt and pepper.
Simmer, uncovered, for 1 hour or until vegetables are tender.
Remove ham bone, dice the meat, and add meat to soup.