1 lb Navy Beans; Dry
3 qt Water
1    Ham Bone Or Hock; Smoked
2 tb Parsley; Chopped
1 c  Onions; Finely Chopped
1    Garlic; Clove, Minced
2 c  Celery &Tops; Finely Chopped
1 1/2 ts Salt
1/2 ts Pepper

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. Serve
hot.