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.