U.S. Senate Bean Soup

By Bonnie-2

Ingredients

• 2 Tbsp of Butter
• 1 Large Onion
• 1 1/2 lbs of Smoked Ham Hocks
• 1 lb package of Dried Navy Beans
• 3 Stalks Celery (Leaves too), Chopped
• 3 Cloves of Garlic, Chopped
• 3 Qts of Water

Preparation

Step 1

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.