U.S. Senate Bean Soup

By rrxing

Ingredients

• 1 pound dried great northern beans
• 1 meaty ham bone or 2 smoked ham hocks
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 3 celery ribs, chopped
• 1/4 cup minced fresh parsley
• 1 cup mashed potatoes or 1/3 cup instant potato flakes
• Salt and pepper to taste
• Minced parsley or chives

Details

Servings 8
Preparation time 30mins
Cooking time 255mins
Adapted from tasteofhome.com

Preparation

Step 1

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.

Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.

Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.
Yield: 8-10 servings (2-1/2 quarts).