Senate Bean Soup
I don't remember where I originally found this recipe years ago, but I remember reading that it was served in the cafeteria of the U.S. Senate which is how it got its name. I've been making this simple bean soup for years, and my husband really likes it. The following is my most recent adaptation of the recipe...
Add remaining ingredients except for the salt or bouillon.
Remove ham bone, trim off the meat, and return the meat to soup.
Salt or add bouillon to taste.
1 lb dry navy beans
1 or 2 meaty ham bones
1 cup chopped onion
2 garlic cloves, minced
3 stalks chopped celery
1 or 2 meaty ham bones
1 cup chopped onion
2 garlic cloves, minced
3 stalks chopped celery
1 chopped carrot
3 potatoes, peeled and cubed
3 potatoes, peeled and cubed
2 tbsp chopped fresh parsley
1 1/2 teaspoons pepper
salt and/or chicken bouillon to taste
Directions:
Rinse and sort beans.
1 1/2 teaspoons pepper
salt and/or chicken bouillon to taste
Directions:
Rinse and sort beans.
Cover beans and ham bones with 8-10 cups hot water.
Bring to a boil and simmer for 1 1/2 hours, checking occasionally. You can cook this soup covered or uncovered depending on how watchful you want to be. If you cook it uncovered, you may need to add a little more water at some point.
Bring to a boil and simmer for 1 1/2 hours, checking occasionally. You can cook this soup covered or uncovered depending on how watchful you want to be. If you cook it uncovered, you may need to add a little more water at some point.
Add remaining ingredients except for the salt or bouillon.
Simmer for another 1 1/2 hours, for a total of 3 hours cook time for the beans.
Remove ham bone, trim off the meat, and return the meat to soup.
Salt or add bouillon to taste.
Since the soup will thicken quite a bit overnight in the refrigerator, the leftovers can be used the next day as a tasty bean burrito filling! In fact, that's my favorite way to eat it!
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