U.S. Senate Bean Soup
From Taste of Home
Chock-full of ham, beans and celery, this hearty soup makes a wonderful meal at any time of year. Freeze the bone from a holiday ham until you're ready to make soup. Plus, once prepared, it freezes well for a great make-ahead supper!
Yield: 8-10 servings (2-1/2 quarts).
* 1 pound dried great northern beans
* 1 meaty ham bone or 2 smoked ham hocks
* 3 medium onions, chopped
* 3 garlic cloves, minced
* 3 celery stalks, chopped
* 1/4 cup chopped fresh parsley
* 1 cup mashed potatoes or 1/3 cup instant potato flakes
* Salt and pepper to taste
* Parsley or chives
Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.
Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.
Nutrition Facts: 1 serving (1 cup) equals 229 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 83 mg sodium, 37 g carbohydrate, 10 g fiber, 14 g protein.
Free Forum Hosting
Important Announcement
First 