Monday, November 9, 2015

Senate Bean Soup


 1 lb. dry navy beans
1 meaty ham bone or 1 1/2 lbs. ham
1 c. onion, chopped
2 garlic cloves
1 c. celery, chopped
2/3 c. potato flakes
1/4 c. parsley, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. each nutmeg, oregano, basil
1 bay leaf

 In large kettle, cover beans with 6 to 8 cups hot water.  Bring to a boil; boil 2 minutes.  Remove from heat; cover.  Let stand 1 hour.  Drain; add 2 quarts cold water and ham.  Bring to a boil.  Simmer 1 1/2 hours.  Stir in remaining ingredients.  Simmer 20 to 30 minutes until beans are tender.  Remove ham; trim off meat.  Return to soup.  Makes about 3 quarts.  Freezable.   

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