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Bean Soup

1 lb. navy beans
1 1/2 lbs. butt end of ham
2 c. diced celery
1/2 c. chopped onion
2 c. canned tomatoes, strained
2 tsp. minced fresh parsley
1/2 c. diced potatoes
Salt and pepper


Soak beans overnight in cold water to cover. (If your water is hard, use bottled water or beans won't soften). Drain, cover with fresh boiling salted water and cook until almost soft. Wash ham, cover with cold water and boil until tender. Remove , skim fat from broth, add beans and other ingredients, and cook until potatoes are tender. Serves 6.


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