Title: Congressional bean soup
 Categories: Soups, Main dish, Low fat
      Yield: 8 Servings
 
      1 lb Dried small white beans
      8 c  Water
      1    Meaty ham bone or 2 cups --
           Diced cooked ham
      1 c  Celery -- finely chopped
      1    Onion -- finely chopped
      2 tb Parsley -- finely chopped
      1 ts Salt (optional)
    1/4 ts Pepper
      1    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 low for 12 to 14 hours or
  until beans are very soft. Remove bay leaf and ham bone. Cut meat off
  bone and return to beans.  Serve hot. Makes 6 to 8 servings. Beans
  may be soaked overnight if preferred. Excellent winter supper with
  fresh bread and a crisp salad or relishes.