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Ham and Bean Soup
1 lb Dried navy beans; or soup beans
4 c Ham broth; bones & leftovers
2 Onions; sliced
2 c Tomatoes; canned or fresh
2 tb Fresh parsley; chopped
1/2 c Celery; chopped
Soak the beans overnight, drain and cook in the ham broth until
they are tender. Add the other vegetables and cook until they are
soft. Remove the bone, add the parsley and pieces of leftover ham.
Simmer for a few minutes, then serve.
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