Capitol Hill Bean Soup

By 1For_Him

Ingredients

• 1 1 1 pound dried white navy beans, sorted of debris and rinsed
• 1 1 1-lb.) (about 1-lb.) ham bone or uncured ham hock
• 2 1/2 2 1/2 1/2 quarts water
• 1 1 8 large russet potato (about 8 oz.)
• 3 3 6 cups chopped celery (about 6 stalks)
• 3 3 3 cups chopped yellow onion (about 3 medium onions)
• 1 1 1 garlic clove, minced
• 3 3 3 teaspoons kosher salt
• 3/4 3/4 3/4 teaspoon black pepper
• 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley

Details

Adapted from southernliving.com

Preparation

Step 1

Step 1
Place beans in a Dutch oven; add water to cover, and soak 8 hours or overnight. Drain beans. Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.

Step 2
Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour. Remove ham bone from Dutch oven, and let stand until cool enough to handle, about 20 minutes. Remove and discard bone and fat; dice meat, and stir into bean mixture. Top each serving with chopped parsley.