Senate Bean Soup

Name: Senate Bean Soup
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; 14 cup chopped fresh parsley; 2 cloves garlic, minced; 1 teaspoon salt (to taste); 1 teaspoon dried oregano; 1 teaspoon dried basil; 12 teaspoon ground nutmeg

13 ingredients

5 steps

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
14 cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon salt (to taste)
1 teaspoon dried oregano
1 teaspoon dried basil
12 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.