U. S. Senate Bean Soup
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- 1 lb
- great nothern or navy beans
- meaty ham bone or 2 smoked ham hocks
- 3 qt
- water to cover the beans
- 3 medium
- onions chopped finley
- 3 clove
- minced garlic
- stalks celery. finely chopped
- 1/4 c
- finely chopped parsley
- 1 c
- mashed potatoes or 1/3 cup instant potato flacks
- 1/4 tsp
- 1/4 tsp
- salt to taste
- snippets of parsley or chives to garnish
1Place beans in a pot of cold water and soak overnight, drain the beans and replace the water to cook.
2Using a 5-quart pot , place the drained beans in with 3-quarts of cold water.Bring the water to a boil , reduce heat and simmer over low heat for 2 hours along with the ham bone.
3In the meantime chop the onions, garlic, celery, and parsley. When the beans and meat has cooked for 2 hours , add the chopped vegatables and the potatos to the pot. Simmer for one hour longer or until beans are tender.
4Season with salt and pepper to taste. Remove the bones and meat from the soup, Dice the meat into 1/2 inch pieces and return to the pot. Discard the bones. Garnish with snippets of parsley or chives when ready to ladle into bowls.