US Senate Bean Soup

 

US Senate Bean Soup

After having an Easter Ham, this is a great way to use the leftover bones and meat. This soup has been served every day in the US Senate restaurant since 1901, one taste and you will know why.

1 pound (2 cups) of Dried Navy Beans rinsed and drained.

Place is a large soup pot with

1 – meaty ham bone or meaty ham hock 1 ½ to 2 pounds and 8 cups of water.

Bring to a boil then turn the heat down and simmer partially covered for 2 hours until the beans are tender. Remove the bone and allow to cool, discard the fat and bones, and chop the meat (you can also add any extra leftover meat) add to the beans, then add:

1 large onion, diced.

3 ribs of celery with leaves, chopped.

1 large potato peeled and diced.

2 cloves of garlic, minced.

1 tsp of salt

1 tsp of pepper

2 Tablespoons chopped flat leaf parsley.

Simmer for 30 to 40 minutes and then using a potato masher mash some of the beans to thicken the soup, add the parsley, heat for 5 more