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Congressional Bean Soup

1 lb Dried small white beans
8 c Water
1 ea Meaty ham bone
1 c Celery -- finely chopped
1 ea Onion -- finely chopped
2 tb Parsley -- finely chopped
1 ts Salt
1/4 ts Pepper
1 ea Bay leaf


In large pan, heat beans in water. Boil gently for 2 minutes; turn off heat and let stand 1 hour.* Pour into slow-cooking pot. Add remaining ingredients. Cover and cook on lowfor 12 to 14 hours or until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve hot.


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