Navy Bean Soup Yerushalmi (Jerusalemite)

1/2 pound of Navy Beans, soaked overnight
1/4-1/2 cup of smoked turkey, or your favorite Kosher salami or smokey salted meat
3-4 tablespoons of olive oil
1/2 onion
3-4 Carrots, diced
3-4 stalks of celery, chopped small
1-2 teaspoon of salt (to taste)
1 teaspoon of fresh finely ground pepper
1 tablespoon of Worchestershire Sauce
1 tablespoon of A1 Sauce
Finely chopped parsley (optional)

Place soaked Navy beans in a large stock pot; cover with cold water. Add leaves of celery and/or celery root. Bring to a boil and turn it to medium simmer until the beans are very soft. Discard celery root and leaves.

Meanwhile, saute smoked turkey or Kosher salami in olive oil in a saucepan. Add onions until softened; stir in chopped carrots and celery, and saute for several minutes. Add salt and pepper. Add contents of saucepan to cooked Navy beans and stir well. Add Worchestershire Sauce and A-1 Sauce and bring to a boil. Season to taste. Serve with finely chopped parsley on top.