Senate bean soup #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry navy beans |
| ½ | pounds | Ham hocks |
| 1 | cup | Chopped onion |
| 2 | larges | Garlic cloves, minced |
| 1 | cup | Chopped celery |
| ⅔ | cup | Mashed potato flakes |
| ¼ | cup | Chopped parsley |
| 1½ | teaspoon | Pepper |
| 1 | teaspoon | Nutmeg, oregano and basil |
| 1 | each | Bay leaf |
Directions
Wash and sort beans. In large kettle, cover beans with 6-8 cups hot water. Bring to a boil. Boil 2 minutes. Remove from heat, cover and let stand for 1 hour. Add another 2 quarts of cold water and ham bone. Bring to boil;simmer 1½ hours. Stir in remaining ingredients. Simmer 20 - 30 minutes until beans are tender. Remove ham bone, trim off and return meat to soup. Serve hot, and freeze any leftovers Ann Sanders
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