Instructions: Soak beans overnight in enough water to cover. Drain off the water. Add fresh water and cook until beans are tender.

Cover ham with cold water, cover and cook until tender, about 2 1/2 hours. Skim fat from broth and add the drained beans, celery, onion, and potatoes. Cook until vegetables are tender, about 20 minutes. Add the tomatoes and parsley and simmer about 10 minutes. Season with salt and pepper.

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