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Senate Bean Soup<\/p>\nSenate Bean Soup<\/p>\n
<\/p>\n
1 cup dried navy beans sorted, rinsed, and drained<\/p>\n
3 quarts water<\/p>\n
1 (1\/4 to 1\/2-pound) thick slice of ham or ham bone with meat<\/p>\n
2 T. \u00a0butter<\/p>\n
3 medium onions, finely chopped<\/p>\n
4 stalks celery (including tops), finely chopped<\/p>\n
3 cloves garlic, finely chopped<\/p>\n
1 cup mashed potatoes, prepared<\/p>\n
1 1\/2 tsp. salt<\/p>\n
1\/2 tsp. white pepper<\/p>\n
1\/4 cup parsley leaves, fresh, finely chopped<\/p>\n
<\/p>\n
Place beans in a large soup pot, cover with cold water, and let sit overnight.\u00a0 Drain and rinse beans. A quick-soak method: cover dried beans with cold water; bring just to a boil.\u00a0 Remove from heat; cover and let stand 1 to 2 hours.\u00a0 Drain and rinse beans. In the same soup pot over medium-high heat, bring the 3 quarts of water to a boil.\u00a0 Reduce heat to low; add beans and ham bone or ham.\u00a0 Cover pot and let simmer 1 hour. In a large frying pan over medium-high heat, melt butter.\u00a0 Add onions, celery, and garlic; saute until vegetables are soft.\u00a0 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.\u00a0 Cut ham into small pieces, removing bone and fat; return to soup pot.\u00a0 Add salt and white pepper. Serve in soup bowls and garnish with chopped parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"
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. \u00a0butter 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…<\/p>\n