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SENATE BEAN SOUP

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Makes 8 servings (12 cups)

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Ingredients

  • Soak:
  • 1 lb. dry navy beans, sorted and rinsed
  • 12 cups water, divided
  • 1/2 tsp. baking soda
  • Melt:
  • 2 Tbsp. unsalted butter
  • 2 cups diced onion
  • 1/2 cup EACH diced carrot and celery
  • 1 Tbsp minced garlic
  • Add:
  • 1 1/2 lb. smoked ham hock
  • 1 dried bay leaf
  • Salt and Pepper to taste
  • 1/2 cup instant mashed potato flakes

Details

Preparation

Step 1

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.


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