Title: Congressional Bean Soup
Categories: Soup Entree Lowcal
Yield: 8 Servings

1	lb	Dried small white beans
8	c	Water
1		Meaty ham bone or 2 cups diced cooked ham
1	c	Celery, finely chopped
1		Onion, finely chopped
2	tb	Parsley, finely chopped
1	ts	Salt (optional)
1/4	ts	Pepper
1		Bay leaf

In large pan, heat beans in water. Boil gently for 2 minutes, turn off heat and let stand 1 hour. Pour into slow-cooking pot. Add remaining ingredients. Cover and cook on low for 12 to 14 hours or until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone and return to beans. Serve hot. Makes 6 to 8 servings. Beans may be soaked overnight if preferred.

Excellent winter supper with fresh bread and a crisp salad or relishes.

From: _Crockery Cookery_ by Mable Hoffman, MM by Linda Shogren

From: Tspn

previous

next