Congressional Bean Soup

This recipe was sent in by Hillbilly Housewife Newsletter subscriber Susan S.

• 8 cups water
• 1 pound dried Navy beans (rinsed and picked over)
• 2 cups diced lean cooked ham
• 1 cup finely chopped celery (we use the leaves too)
• 1 onion, finely chopped
• 2 Tbsp. finely chopped parsley
• 1 tsp. salt (may need more to suit your taste)
• 1/4 tsp. pepper

In a large pot, bring water to a boil. Add beans and boil gently 2 minutes. Turn off heat and let stand 1 hour. Pour all, including liquid, into a slow cooker. Add remaining ingredients. Cover and cook on HIGH all day until beans are very soft.