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SENATE NAVY BEAN SOUP




Source of Recipe


Magazine






Recipe Introduction


Add more ham hocks if you like.





List of Ingredients



• 1 lb. dried navy or pea beans (small white)
  
• water
  
• 2 Tbsp butter or margarine
  
• 1/2 c chopped celery
  
• 1/2 c chopped onion
  
• 1 garlic clove, minced
  
• 1 smoked ham hock (about 1/2 lb.)
  
• 1-1/2 tsp salt
  
• 1/4 tsp pepper
  






Instructions



1. Wash beans. Discard any stones or shrivled beans. Drain and place in large saucepot. Soak. (For quick-soak method, conbine beans and 6 c water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour. Or cover beans with water and soak overnight.)
   
2. Meanwhile, in large saucepot or Dutch oven melt butter or margarine over medium heat. Add celery, onion and garlic; Saute until tender.
   
3. Drain beans; reserve soaking liquid. Add enough water to soaking liquid to make 10 c. Add beans, soaking liquid, ham hock, salt and pepper to vegetables in saucepot. Heat to boiling; reduce to low. Cover and simmer 3 hours or until beans are tender and soup thickens. Remove meat from ham hock and return to soup; discard skin and bone. Makes about 2 quarts.