Senate Bean Soup

 

1 cup dried navy beans sorted, rinsed, and drained

3 quarts water

1 (1/4 to 1/2-pound) thick slice of ham or ham bone with meat

2 T.  butter

3 medium onions, finely chopped

4 stalks celery (including tops), finely chopped

3 cloves garlic, finely chopped

1 cup mashed potatoes, prepared

1 1/2 tsp. salt

1/2 tsp. white pepper

1/4 cup parsley leaves, fresh, finely chopped

 

Place beans in a large soup pot, cover with cold water, and let sit overnight.  Drain and rinse beans. A quick-soak method: cover dried beans with cold water; bring just to a boil.  Remove from heat; cover and let stand 1 to 2 hours.  Drain and rinse beans. In the same soup pot over medium-high heat, bring the 3 quarts of water to a boil.  Reduce heat to low; add beans and ham bone or ham.  Cover pot and let simmer 1 hour. In a large frying pan over medium-high heat, melt butter.  Add onions, celery, and garlic; saute until vegetables are soft.  Add vegetables and mashed potatoes to the cooked soup and let simmer an additional 1 hour or until beans are thoroughly cooked. Remove ham bone or ham piece.  Cut ham into small pieces, removing bone and fat; return to soup pot.  Add salt and white pepper. Serve in soup bowls and garnish with chopped parsley.