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Title: U.s. Senate Bean Soup
Categories: American Bean Soup
Yield: 8 Servings
| 1 | lb | Dried great northern beans |
| 1 | Hambone; or | |
| 2 | Smoked hamhocks | |
| 3 | Onions; chopped | |
| 3 | Cloves garlic; minced | |
| 3 | Stalks celery; chopped | |
| 1/4 | c | Fresh parsley; chopped |
| 1 | c | Mashed potatoes; or |
| 1/3 | c | Instant potato flakes |
| Salt and pepper; to taste | ||
| Parsley sprigs; or chives, garnish |
Place beans and enough water to cover in a saucepan; bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1 hour. Drain and rinse beans. In a large kettle, place beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat. Cover and simmer for 2 hours. Skim fat if necessary. Add onions, garlic, celery, parsley, potatoes, salt and pepper, simmer one hour longer. Remove meat from the bones, dice and return to kettle. Heat through. Garnish with parsley or chives. Makes about 2 1/2 quarts.
From: Taste of Home Magazine
Posted to MM-Recipes Digest V4 #10
Recipe by: Taste of Home Magazine
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