Senate Bean Soup

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INGREDIENTS

  • 1 pound (2 cups) dry Navy Beans
  • 1 meaty ham bone or 1-1/2 pounds ham hocks
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup chopped celery
  • 2/3 cup mashed potato flakes or 1-1/2 cups mashed potatoes
  • 1/4 cup chopped parsley
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon each, nutmeg, oregano, and basil
  • 1 bay leaf

PREPERATION

  1. Wash and sort beans.
  2. In a large kettle, cover beans with 6 to 8 cups of hot water.
  3. Bring to a boil; boil 2 minutes.
  4. Remove from heat, cover, and let stand 1 hour.
  5. Add another 2 quarts of cold water and ham bone.
  6. Bring to a boil; simmer 1-1/2 hours.
  7. Stir in remaining ingredients.
  8. Simmer 20 to 30 minutes or until beans are tender.
  9. Remove ham bone, trim off meat, return to soup.

Makes about 3 quarts.

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