Senate Bean Soup

1 1/2 lbs. dried navy beans, rinsed

10 cups chicken stock

1 meaty ham hock or 2 cups roughly chopped ham

1 small onion, diced

1 rib celery, diced

1 large potato peeled and diced

1/4 cup chopped fresh parsley or 1 tlbs. dried

1/2 tsp. garlic, minced

salt and pepper to taste

Rinse beans and drain.  Put in pot with stock and the hame bone.  Bring to boil.  Reduce heat and simmer, partially covered, for 1 1/2 to 2 hrs. or until tender.

Add onion, celery, potato, and garlic.  Simmer 30 min.  Season with salt and pepper.  Remove bone and remove meat from bone.  Put meat back in soup, sprinkle with parsley and serve.

Source: Cliss Ercanbrack