Ingredients
- 1 lb. dried navy beans (about 2 cups)
- 12 cups water
- 1 ham bone
- 2 1/2 cups mashed cooked potatoes
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 large onion, chopped (about 1 cup)
- 2 stalks celery, chopped
- 1 clove garlic, finely chopped
Directions
Heat beans and water to boiling in Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.
Add ham bone. Heat to boiling; reduce heat. Cover and simmer until beans are tender; about 2 hours. Stir in remaining ingredients. Cover and simmer 1 hour. Remove ham bone; trim ham from bone and stir into soup.
12 to 14 servings
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Submitted 6/13/05.
Source: "American Country Cooking", by Betty Crocker
Submitted By: Teresa Johnson
techgoddess@att.net
Senate Bean Soup