Senate Bean Soup

Ingredients

• 1 lb dried Navy beans
• 1 ham bone with plenty of meat
• 12 C water
• 3 onions, finely chopped
• 3 cloves fresh garlic, minced
• 3 stalks celery, finely chopped
• ¼ C fresh parsley, finely chopped
• 2 bay leaves
• 1 C mashed potatoes
• 1 tsp salt
• ¼ tsp pepper
• ¼ C fresh chives, chopped

Directions

1. Sort & Soak: Wash beans and discard any that float. Soak overnight in enough water to cover by several inches. Drain and discard soaking water.
2. Start Soup: Add 3 quarts cold water to a large kettle. Add drained beans and ham bone. Bring to a boil, then reduce heat and simmer partially covered for 2 hours, skimming any scum from the surface.
3. Build Body: Add onions, garlic, celery, parsley, and mashed potatoes. Continue simmering until beans are tender, about 1 hour. Season with salt and pepper to taste.
4. Finish Meat: Remove ham bone, pull off remaining meat, cut into small pieces, and return to the soup.
5. Serve: Sprinkle with chopped fresh chives and serve hot with French bread.

Chef's Notes

• Great Northern beans may be used in place of Navy beans.

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