Clay's Kitchen : Soup Recipes

Soup Recipes

Senate Navy Bean Soup

Recipe from: Devorah
Servings: 16

2 cups dry navy beans
12 cups water
1 meaty ham bone, or 2 ham hocks
½ cup cooked mashed potatoes
3 onions, minced
5 stalks celery, minced
1 clove garlic, minced
¼ cup minced parsley
hot water
salt
freshly ground pepper
lemon slices, for garnish

Soak beans overnight in water.

Add ham bone and simmer until beans start to become tender, about 1 hour. Mix in mashed potatoes until smooth. Add onions, celery, garlic and parsley and simmer until beans are soft, about 1 hour. Remove ham bone, then dice meat and return meat to soup. Thin with hot water, if necessary (soup should be thick). Season to taste with salt and pepper. Garnish with lemon slices.

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