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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.