White Bean Soup Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 pound navy beans, dry 3 quart water 1 ham bone or hock, smoked 2 tablespoons parsley, chopped 1 cup onions, finely chopped 1 garlic clove,minced 2 cups celery & tops, finely chopped 1 1/2 teaspoons salt 1/2 teaspoon pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.