SENATE BEAN SOUP
Ingredients:
- 1 lb. dry navy beans
- 1 meaty ham bone or 1 1/2 lbs. ham hocks
- 1 c. onion, chopped
- 2 garlic cloves
- 1 c. celery, chopped
- 2/3 c. potato flakes
- 1/4 c. parsley, chopped
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. each nutmeg, oregano, basil
- 1 bay leaf
Instructions:
In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover.
Let stand 1 hour. Drain; add 2 quarts cold water and ham. Bring to a boil. Simmer 1 1/2 hours. Stir in remaining
ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham; trim off meat. Return to soup. Makes
about 3 quarts. Freezable. Crystal Lake, IL
