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    Senate Bean Soup

    Source of Recipe

    My friend Pat

    List of Ingredients

    1 pound dried navy beans, rinsed
    and picked over
    10 cups water, divided
    1 small ham hock (about 6 oz) or 1 lb. pork
    neck bones or country ribs
    1 bay leaf
    1 tsp. pepper
    1 large onion, chopped
    2 large ribs celery, chopped fine
    1/4 cup flat-leaf parsley, chopped
    2 cloves garlic, minced
    1 tsp. salt
    1 tsp. oregano
    1 tsp. basil
    1/2 tsp. nutmeg

    Recipe

    In a Dutch oven, soak beans overnight in 6 cups water (or bring to a boil, boil 2 minutes and let stand, covered, 1 hour). Add remaining 4 cups water, the ham hock, bay leaf, and pepper. Bring to a boil. Reduce heat; cover; cook 1-1/4 hours or until beans are almost tender. Stir in remaining ingredients; cover; cook 20-30 minutes more until beans are tender. Discard bay leaf. Cut meat from bones and return to soup.


 

 

 


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