Senate Bean Soup

By phowley

Ingredients

• 1 lb dry white navy beans
• 1 meaty ham bone OR 1 1/2 lbs ham hocks
• 1 c chopped onion
• 2 garlic cloves, minced
• 1 c chopped celery
• 2/3 c mashed potato flakes
• 1/4 c chopped parsley
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tsp nutmeg
• 1 tsp oregano
• 1 tsp basil
• 1 bay leaf

Details

Servings 3

Preparation

Step 1

In large kettle, cover beans with 6-8 c hot water.
Bring to a boil.
Boil 2 minutes.
Remove from heat, cover and let stand 1 hour.
Drain.
Add 2 quarts cold water and ham bone.
Bring to boil.
Simmer 1 1/2 hours.
Stir in remaining ingredients.
Simmer 20-30 minutes until beans are tender.
Remove ham bone.
Trim off meat and return to soup.
Feeze any leftovers, if desired.