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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Senate Bean Soup Recipe

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This recipe for Senate Bean Soup is from Cooking with Gramma, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes about 4 quarts

1 pound Michigan navy or pea beans, washed and drained
1 large smoked ham hock
3 medium potatoes, cooked and mashed
2 medium onions, chopped
1 1/2 cups diced celery (with leaves)
2 cloves garlic, minced
1/4 cup finely chopped parsley
salt and pepper to taste
6 cups water
Directions:
Directions:
Cover beans with water; bring to boil and boil 2 minutes. Remove from heat; cover pan and allow to stand 1 hour.

Drain beans and measure liquid; add enough water to make 5 quarts (~6 cups). Bring water to boil again; reduce heat and simmer, covered, 2 hours.

Add all remaining ingredients except salt and pepper. Simmer, covered, 1 hour longer. Remove bone; cut up meat and return meat to soup. Season with salt and pepper to taste.

 

 

 

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