Senate Bean Soup

Another version of the famous soup. Prep time does not include time to prepare beans before cooking, so allow time for that.

• Ready In: 1 hr 55 mins
• 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

1. 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).
2. Add remaining 4 cups of water, the ham hock, bay leaf, and pepper; bring to a boil.
3. Reduce heat, cover and simmer for 1 1/4 hours or until beans are almost tender.
4. Stir in remaining ingredients; cover; cook 20-30 minutes more or until beans are tender.
5. Discard bay leaf before serving soup.