U.s. senate bean soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Great northern beans |
| 2 | eaches | Smoked ham hocks |
| 3 | mediums | Onion -- chopped |
| 3 | Cloves garlic -- minced | |
| 3 | eaches | Celery -- stalks chopped |
| ¼ | cup | Fresh parsley -- chopped |
| 1 | cup | Potatoes, mashed |
| Or 1/3 cup instant potato | ||
| Flakes | ||
| 1 | dash | Salt |
| 1 | dash | Pepper |
| Parsley or chives for | ||
| Garnish | ||
Directions
Place beans and enough water to cover in a saucepan; bring to a boil and boil for 2 min. Remove from the heat and soak for 1 hr. Drain and rinse beans. In a large kettle, place beans, ham hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours. Skim fat if necessary. Add onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hr. longer. Remove meat and bones from the soup.
Remove meat from the bones; dice and return to kettle. Heat through.
Garnish with parsley or chives. Yield: 8 to 10 servings. (2½ quarts).
Recipe By : Taste Of Home
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