SENATE BEAN SOUP

Makes 8 servings (12 cups)

SENATE BEAN SOUP

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Soak:

  • 1

    lb. dry navy beans, sorted and rinsed

  • 12

    cups water, divided

  • ½

    tsp. baking soda

  • Melt:

  • 2

    Tbsp. unsalted butter

  • 2

    cups diced onion

  • ½

    cup EACH diced carrot and celery

  • 1

    Tbsp minced garlic

  • Add:

  • lb. smoked ham hock

  • 1

    dried bay leaf

  • Salt and Pepper to taste

  • ½

    cup instant mashed potato flakes

Directions

Soak beans in 6 cups water in a large pot, covered, refrigerated overnight or at least 8 hours. Add baking soda to pot. Bring beans to a boil and simmer 10 minutes; skim off and discard any foam. Drain and rinse beans; transfer to a 5 to 6 quart slow cooker. Stir in 6 cups water. Melt butter in sauté pan over medium –high heat. Add onion, carrot and celery; cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Transfer mixture to the slow cooker. Add ham hock and bay leaf to slow cooker. Cover and cook beans until tender on high setting, 3 ½ to 4 ½ hours or on low setting 4 ½ to 5 ½ hours. Remove ham hock. Pull meat off the bone; discard any fat. Cut meat into bite-sized chunks. Return ham to slow cooker; season with salt and pepper. Stir in potato flakes; cover slow cooker and cook soup until slightly thickened, 30 minutes more.


Nutrition

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