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U.S. Senate Bean Soup




Source of Recipe


Paul M. Cook


List of Ingredients




1-1/4 cups small dried white beans, such as navy picked over, rinsed and soaked

7 cups cold water (use chicken stock)
1 ham hock

1 large onion, diced
3 medium celery stocks with leaves, chopped
1 large potato, peeled and finely diced
1 large carrot, peeled and finely diced (optional)
2 cloves garlic, minced
1-1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. chopped fresh parsley




Recipe



Drain the soaked beans and place in a soup pot along with ham hock and water (chicken stock).

Bring to a boil, reduce the heat and simmer until the beans are tender about 1-1/4 hours. Remove the ham hock. Discard the bone, skin, and fat; dice the meat. Return meat to pot. Add onion, celery, potato, carrot, garlic, salt and pepper.

Simmer until the potatoes and carrots are quite soft, 20 to 30 minutes.

Remove from the heat and mash with a potato masher until the soup is a bit creamy. Stir in parsley

Makes about 6 cups