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LOCATION: Recipes >> Soups >> Senate Bean 03

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Senate Bean Soup

2 cups navy beans, soaked overnight
1 hambone, with meat
2 smoked pig hocks
3 quarts water
1/2 cup mashed potatoes, cooked
3 white onions, finely chopped
1 clove garlic, minced
1 bunch celery, with tops, finely chopped
1/4 cup fresh parsley, chopped
1 bay leaf
salt and pepper

Drain soaked beans and combine with ham bone, hocks, and water.
Simmer for two hours in a heavy kettle. Add potatoes, onions,
celery, garlic, parsley, and bay leaf. Simmer for 1 hour. Remove
ham bone and hocks. Cut meat off the bones, chop and return to
soup. Remove the bay leaf. Season soup with salt and pepper, and
serve. Leftovers will keep nicely for 4 days. In fact, it even
improves when reheated.

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