LOCATION: Recipes >> Soups >> Senate Bean 04
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Senate Bean 04
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U S Senate Bean Soup
1 pound dry navy beans, rinsed and picked over
10 cups water, divided
1 small ham hock (about 6 oz.) or 1 pound pork neck bones, or ribs
1 bay leaf
1 tsp. pepper
1 large onion, chopped
1 large ribs celery, chopped fine
1/4 cup parsley
2 cloves garlic, minced
1 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. nutmeg
In large saucepot or Dutch oven, soak beans overnight in 6 cups
water (or bring to boil, boil 2 minutes and let stand, covered 1
hour). Add remaining 4 cups water, the ham hock, bay leaf and
pepper. Bring to boil. Reduce heat; cover; simmer 1 1/4 hours or
until beans are almost tender. Stir in remaining ingredients;
cover;cook 20 to 30 minutes more until beans are tender. Discard
bay leaf. Cut meat from bones and return to soup. Makes 6 servings.
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