| This recipe is liked by 0 person(s). |
Senate Bean Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 lb | dried white navy beans |
| 1 ham bone or ham hock | |
| 2-1/2 quarts | water |
| 1 lg | russet potato |
| 3 cups | chopped celery |
| 3 cups | chopped yellow onions |
| 1 | garlic clove, minced |
| 3 teaspoons | kosher salt |
| 3/4 teaspoon | black pepper |
| 1/4 cup | chopped fresh parsley |
Place beans in Dutch oven; add water to cover soak overnight. Drain beans, add ham bone and water. Cover and bring to boil over high heat. Reduce heat and simmer medium-low one hour.
Rinse potato, pierce with fork and microwave on high until soft. Peel and mash. Stir in potato, celery, onion, garlic, salt and pepper and add to beans. Simmer until tender about 1 hr. Remove ham and strip off meat and add back to mixture. Top each serving with chopped parsley.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.