American, Main Dish, Soup

U.S. Senate Bean Soup

Source: Taste of Home April/May 1993, p31
URL: http://www.tasteofhome.com
URL: http://nalbone.us/recipes/

Servings: 10
Yield: 8-10 servings (2-1/2 quarts)

Preparation Time: 30 minutes
Start to Finish Time: 4 hours 15 minutes
Cook Time: 3 hours 45 minutes

Ingredients

1 pound dried great Northern beans
1 meaty ham bone, or 2 smoked ham hocks
3 medium onions, chopped
3 garlic cloves, minced
3 celery ribs, chopped
1/4 cup fresh parsley, minced
1 cup mashed potatoes, or 1/3 cup instant potato flakes
salt and pepper, to taste
minced parsley, or chives

Directions

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.
Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

Per Serving (excluding unknown items): 213 Calories; 3g Fat (12.1% calories from fat); 13g Protein; 35g Carbohydrate; 10g Dietary Fiber; 11mg Cholesterol; 74mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Print Recipe