U.S. Senate Bean Soup
So good comfort food!

Serving Size : 6 Preparation Time :0:00
Categories : Soup

--------------------------------
1 1/4 cups dried navy beans
7 cups cold water
1 small ham hock
1 large onion -- diced
3 medium celery stalks with leaves -- chopped
1 large potato -- peeled and diced
2 cloves garlic -- minced
1 1/2 teaspoons salt
1/2 teaspoon pepper

Soak beans overnight. Drain and place in a soup pot with water and ham hock. Bring to a boil, reduce heat and simmer until the beans are tender, about 1 1/4 hours.

Remove ham hock, discard bone, skin, and fat; dice meat and return to pot.

Add remaining ingredients and simmer until potatoes are quite soft, 20-30 minutes. Remove from heat and mash with potato masher until the soup is a bit creamy.

Description:
"This soup has been on the U.S. Senate restaurant menu since 1901."
Source:
"Joy of Cooking"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -