Senate Bean Soup
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb dry navy beans, rinsed and picked over
- 10 cups water, divided
- 1 (6 ounce) ham hocks
- 1 bay leaf
- 1 teaspoon pepper (to taste)
- 1 large onion, chopped
- 2 large celery ribs, chopped fine
- 1⁄4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon salt (to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon ground nutmeg
directions
- In a large pot or Dutch oven, soak beans overnight in 6 cups of water (or bring to a boil, boil 3 minutes, remove from heat, and let stand, covered, for 1 hour).
- Add remaining 4 cups of water, the ham hock, bay leaf, and pepper; bring to a boil.
- Reduce heat, cover and simmer for 1 1/4 hours or until beans are almost tender.
- Stir in remaining ingredients; cover; cook 20-30 minutes more or until beans are tender.
- Discard bay leaf before serving soup.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com