Congressional Bean Soup

This picture comes from: Cooks country
The recipe comes from: Mable Hoffman's Crockery Cookery, p.45

She says,
"Here is my version of the famous bean soup prepared regularly for the U.S. Senate."

• 8 cups water
• 1 lb small white beans *(I use 4-5 cans Canellini Beans)
• 1 meaty hambone or 2 cups diced cooked ham
• 1 cup finely chopped celery
• 1 onion, finely chopped
• 2 Tbsp finely chopped parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1 bay leaf 

In a large pan, bring water to a boil. Add beans and boil gently 2 minutes. Turn off heat and let stand 1 hour. Pour into a slow cooker. Add remaining ingredients. Cover and cook on LOW 12 to 14 hours or until beans are very soft. Remove Bay leaf and hambone. Cut meat off bone; return meat to beans. Discard bone and bay leaf. Serve soup hot.
Variation: The beans may be soaked overnight in the water if preferred.
Serves: 6-8 servings

*I never have any luck with beans- thus the cans. This cuts the cook time down to 6-8 hours on low.
This is a very simple recipe. The hambone makes this soup very tasty.....
Enjoy!