Recipe: Senate Bean Soup (crock pot)

Senate Bean Soup
rec.food.cooking/Arthur A. Simon, Jr. (1996)
Source: Lang Slow Cooker Book

1 pound dried navy beans
8 cups water
1 pound smoked ham hocks
2 onions -- finely chopped
4 stalks celery -- finely chopped
1/2 cup celery leaves -- finely chopped
1 clove garlic -- minced
1/4 cup parsley -- finely chopped
salt
black pepper -- ground

Soak beans in water overnight in the slow cooker. Do not drain. Cover and cook on high until the beans are tender, about three hours. Add the remaining ingredients except for the salt and pepper, cover, and cook on low another 10-12 hours (e.g. overnight). Remove the ham hock, chop the meat and return it to the cooker. Season to taste with salt and pepper. Add more water if the soup seems too thick. Serve hot in large soup bowls.