Senate Bean Soup

August 12, 2010

This classic soup, born from the halls and cafeteria of the US Senate, is a hearty addition to any home kitchen.

Makes 3 quarts, about 10 servings

Ingredients
  • 1 pound (2 cups) dry navy beans
  • 1 meaty ham bone or 1-1/2 pounds ham hocks
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup chopped celery
  • 2/3 cup mashed potato flakes or 1-1/2 cups mashed potatoes
  • 1/4 cup chopped parsley
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon each, nutmeg, oregano, and basil
  • 1 bay leaf
Preparation
  1. Wash and sort beans.
  2. In a large kettle, cover beans with 6 to 8 cups of hot water. Bring to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
  3. Add another 2 quarts of cold water and ham bone. Bring to a boil; simmer 1 – 1/2 hours.
  4. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender.
  5. Remove ham bone, trim off meat, return to soup.
Posted in: Recipes, Soups & Chilis