American, Comfort food, Soup
McGuire’s Senate Bean Soup
Attributed to: Padraig McGraith
Source: Chef Chris Tingle
McGuire’s Irish Pub, 600 E. Gregory St. 433-6789
Published in the Pensacola News Journal October 29, 2016
URL: http://nalbone.us/recipes/
Servings: 6
Yeild: 6-8 servings
Preparation Time: 15 minutes
Start to Finish Time: 11 hours 15 minutes
Inactive Prep: 8 hours
Ingredients
- 1 pound dried navy beans
- 2 quarts water
- 1 bay leaf
- 3 whole cloves
- 1 large ham bones, preferably with bits of meat left on it
- 1/2 cup chopped onion
- 2 stalks celery, including leaves, roughly chopped
- 2 large carrots, peeled and chopped
- 1 1/2 teaspoons salt
- 16 turns fresh ground black pepper
Directions
- Rinse the beans and place in a large bowl. Add the water and let the beans soak overnight, covered.
- When ready to start cooking, drain the beans and place in a large pot with the ham bone. Add cold water to cover, plus an additional two inches. Bring to a boil.
- Meanwhile make a cheesecloth pouch containing the bay leaf and cloves. When the water is boiling add the pouch, onion, celery, carrots, salt and pepper. Reduce the heat to a simmer. Cook stirring occasionally, until the beans are tender and the meat is falling off the bone, about 3 hours.
- Remove the pouch and the bone. Shred the meat and add it back to the soup before serving.
Copyright: www.mcguiresirishpub.com
Per Serving (excluding unknown items): 369 Calories; 5g Fat (12.3% calories from fat); 23g Protein; 63g Carbohydrate; 25g Dietary Fiber; 18mg Cholesterol; 599mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.