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U.S. SENATE BEAN SOUP

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Rate this recipe 4/5 (2 Votes)
U.S. SENATE BEAN SOUP 1 Picture

Ingredients

  • 1 lb dry Northern or Pea Beans, washed, but not presoaked
  • 1 lb (approx) smoked ham hocks
  • 2 onions, each the size of a plum, diced
  • 4 ribs celery with leaves Minced
  • 1/4 cup fresh minced parsley or 2 TB dry minced leaves
  • 1 tsp garlic powder or 2 cloves garlic minced
  • 3 medium potatoes, peeled and grated on large hole of vegetable grater

Details

Preparation

Step 1

Into 14-cup Slow Cooker put beans, ham hocks, onions, celery, parsley, garlic, potatoes. Add just enough water that ingredients are submerged, to within 1-inch of rim of Slow Cooker. Cook covered on HI 4 hours, stirring often. Then on LOW for 15 hrs without stirring.

Freeze in small portions to thaw & warm within 4 months.

Makes 12 servings.

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