Senate Navy Bean Soup

Name: Senate Navy Bean Soup
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 2 quarts, 10 serving(s)
Ingredients: 1 lb dried navy beans (about 2 1/3 cups); water; 2 tablespoons butter; 1/2 cup chopped celery; 1/2 cup chopped onion; 1 garlic clove, minced; 1 smoked ham hock or 1 leftover ham bone; 1 1/2 teaspoons salt; 1/4 teaspoon pepper

(5)

Recipe by Chef #271118 Sue Gunnell

I can't read my handwritten recipe card that this was written on because of all the spills that landed on it whilst making this delicious, comforting soup. I clipped this from a newspaper (or magazine?) years ago and my husband has since taken over the task of making this soup from any hambone that he can acquire. I do hope you enjoy this as much as we do. :)

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READY IN: 5hrs

SERVES: 10

YIELD: 2 quarts

UNITS: US

INGREDIENTS

Nutrition

1

lb dried navy beans (about 2 1/3 cups)
water
2

tablespoons butter
¹⁄₂

cup chopped celery
¹⁄₂

cup chopped onion
1

garlic clove, minced
1

smoked ham hock or 1 leftover ham bone
1 ¹⁄₂

teaspoons salt
¹⁄₄

teaspoon pepper

DIRECTIONS

Wash beans, drain then soak in large pot.
For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
Soak beans overnight.
In large frypan melt butter, saute celery, onion and garlic until tender.
Drain beans, reserve liquid.
Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
Heat to boiling, reduce to low.
Cover and simmer 3 hours or until beans are tender and soup thickens.
Remove meat from bone and add to soup.
Remove a cup or two of beans, mash and return to make a thicker soup if desired.

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