Senate Bean Soup
Ingredients
- 2 cup navy beans, soaked overnight
- 1 hambone, with meat
- 2 smoked pig hocks
- 3 quart water
- 1/2 cup mashed potatoes, cooked
- 3 white onions, finely chopped
- 1 clove garlic, minced
- 1 bunch celery, with tops, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 bay leaf
- salt and pepper
Instructions
Drain soaked beans and combine with ham bone, hocks, and water. Simmer for two hours in a heavy kettle. Add potatoes, onions, celery, garlic, parsley, and bay leaf. Simmer for 1 hour. Remove ham bone and hocks. Cut meat off the bones, chop and return to soup. Remove the bay leaf. Season soup with salt and pepper, and serve. Leftovers will keep nicely for 4 days. In fact, it even improves when reheated.