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Congressional Bean Soup Recipe

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

Lynn Ganter


1 lb. beans – Great Northern***
2 tbsps. olive oil
1 medium onion, chopped
2 medium celery stalks, chopped
2 cloves garlic, chopped
3 cups chicken or veg. broth (I use chicken)
1 tsp. ground cumin
1 tsp. paprika
¼ tsp. pepper
1 can Rotel tomatoes
1/2 tsp. parsley flakes or you can use fresh parsley too
2 tbsps. lemon juice

***Beans should be soaked over-night in 8 cups of water. Then just rinse them in a colander the next morning and add them to the crock pot.

Ham shanks chopped (I’ve only been able to get about 3 pieces into my crock pot, so if you buy a package of shanks, just use ½ for one batch and the other ½ for a second batch. Also, I find they fall apart when you cook them so you may not have to do much chopping before hand.)

Mix all together and put into the Crock Pot on low for about 7 – 8 hours.

You may have to add a little more broth or liquid to cover everything in the pot.




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