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Senate Bean Soup Recipe

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This recipe for Senate Bean Soup, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Royal Crow
Added: Saturday, July 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds navy beans
4 quarts water
1 thick slice leftover spiral ham, cut into small pieces (not country ham,
which is too salty)
1/4 cup (1/2 stick) butter
1 medium onion, chopped
Salt and pepper
1/4 cup fresh parsley leaves

Directions:
Directions:
Rinse the beans in hot water until they are clean. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.

Personal Notes:
Personal Notes:
This recipe can also be made with ham hock.

 

 

 

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