| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Senate Bean Soup

1 pound (2 cups) dry navy beans
1 meaty ham bone or 1 1/2 pounds ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes or 1 1/2 cups mashed potatoes
1/4 cup chopped parsley
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon each, nutmeg, oregano, and basil
1 bay leaf

1. Wash and sort beans.
2. In a large kettle, cover beans with 6 to 8 cups of hot water. Bring to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. Add another 2 quarts of cold water and ham bone. Bring to a boil; simmer 1 1/2 hours.
4. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender.
5. Remove ham bone, trim off meat, return to soup and serve.

Makes about 3 quarts.

Recipe provided courtesy The Michigan Bean Commission.

||| Save this Recipe on Delicious |||