Senate Bean Soup

Directions

1. 1
   Put the beans in a large bowl and cover with about 3 times their volume of cold water.
2. 2
   Soak overnight in a cool place.
3. 3
   Drain the beans and transfer to a large pot or Dutch oven.
4. 4
   Add 10 cups water and the ham.
5. 5
   Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes.
6. 6
   Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat.
7. 7
   Return the meat to the pot.
8. 8
   Meanwhile, cover the potato with water in a saucepan and season with salt.
9. 9
   Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes.
10. 10
    Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth.
11. 11
    Add the mashed potato to the bean soup and stir until combined.
12. 12
    Melt the butter in a large skillet over medium heat.
13. 13
    Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes.
14. 14
    Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick.
15. 15
    Season with salt and pepper.
16. 16
    Photograph by Yunhee Kim