Senate Navy Bean Soup

By sunriseko

Ingredients

• 1 lb. dry white navy beans
• 1 ham bone or 1 1/2 lbs. ham hocks
• 1 c. chopped onion
• 2 cloves garlic minced
• 1 c. chopped celery
• 2/3 c. mashed potatos (or flakes)
• 1/4 c. chopped parsley
• 1 1/2 tsp. salt
• 1/2 tsp pepper
• 1 tsp. grated nutmeg
• 1 tsp. oregano
• 1 tsp. dried basil
• 1 bay leaf

Details

Servings 8

Preparation

Step 1

Cover beans with 6-8 c. hot water and bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Or soak overnight.

Add 2 quarts cold water and ham bone. Bring to a boil; simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20-30 minutes or until beans are tender. Remove ham bone. Trim off meat. Return to soup. Serve soup hot. Leftovers may be frozen.