We have been making this soup for years whenever we have left over ham and a ham bone. It always tastes better the next day.
Senate Bean Soup
Soup Suppers, Arthur Schwartz
- 1 lb. dried white beans, rinsed and picked over
- 1 small ham hock (we usually use the left over bone from a ham)
- 3 quarts water
- 1 large onion
- 6 to 8 celery ribs, finely chopped
- 3 large garlic cloves, coarsely chopped
- 1 medium potato, peeled and cut into 1/4 inch cubes
- 1 1/2 to 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1/4 cup chopped parsley leaves
- Soak the rinsed beans overnight in cold water to cover by several inches. (we usually skip this as we aren’t thinking that much ahead. Just a couple of hours soak helps though if you have time).
- In a 5 to 6 quart pot, combine the drained beans, ham hock, and water. Cover and bring to a boil; adjust the heat, partially cover, and simmer briskly until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
- Stir in the onion, celery, garlic, potato, salt and pepper. Keep at a steady simmer another hour, stirring occasionally, until the beans are very tender and the soup is very thick.
- Remove the ham hock and, if desired, strip the meat off the bones and put into soup. (we usually add more left over ham if we have it)
- Serve piping hot.