Capitol Hill Bean Soup

Place beans in a Dutch oven; add water to cover, and soak 8 hours or overnight. Drain beans. Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.

Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour. Remove ham bone from Dutch oven, and let stand until cool enough to handle, about 20 minutes. Remove and discard bone and fat; dice meat, and stir into bean mixture. Top each serving with chopped parsley.