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Senate Bean Soup

1 lb. dry navy beans
1 meaty ham bone or 11/2 lbs. of ham hocks
1 c. chopped onion
2 garlic cloves, minced
1 c. chopped celery
2/3 c. mashed potato flakes, or 1 1/2 cups mashed potatoes
1/4 c. chopped parsley
1 1/2 tsp. pepper
1 tsp. each of nutmeg, oregano and basil
1 bay leaf

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


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1 of 2 people found the following review helpful:
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Yield, January 16, 2004 - 06:49 PM
Reviewer: Anonymous from Chicago
Cute recipe, but WHATS THE SERVING SIZE?????????

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