U.S. Senate Bean Soup

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   Place beans

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   in

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   enough

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   water

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   to cover in a saucepan; bring to a

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   boil and boil for 2 minutes.

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   Remove from heat and soak for 1

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   hour.

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   Drain

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    and rinse beans.

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    In a large kettle, place beans, ham

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    bone

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    or hocks and 3 quarts water.

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    Bring to boil.

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    Reduce heat;

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    cover and simmer for 2 hours.

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    Skim fat, if

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    necessary. Add onions, garlic, celery, parsley, potatoes, salt and pepper. Simmer 1 hour longer.

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    Remove meat and bones from the soup. Remove meat from the bones; dice and return to kettle.

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    Heat through.

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    Garnish

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    with

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    parsley

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    or

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    chives. Yield:

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    2 1/2 quarts or 8 to 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.