U.S SENATE BEAN SOUP

U.S Senate Bean Soup image

Provided by billy haze

Categories Soups

Time 4h

Number Of Ingredients 12

1 lb dried white beans,great northern or navy
water to soak
1 meaty ham bone or 2 smoked ham hocks
3 qt water to cook
3 medium onions,finely chopped
3 clove garlic,minced
3 celery stalks,finely chopped
1/4 c finely chopped parsley
1 c cooked mashed potatoes (great use for leftovers) or 1/3 cup of instant potato flakes.
salt to taste (if desired)
1/4 tsp black pepper
snippets of parsley or chives to garnish

Steps:

1. Always wash beans and pick over beans before putting them to soak.Discard any beans that are discolored as well as any pebbles or floating particles. There are 2 ways to soak dried beans before cooking. The least complicated-if you have time -is to soak them overnight in water to cover 2 to 3 inches above beans,to allow for absorption.Drain beans,discard water and cook.
2. If time is a factor,the beans may be quick-soaked be covering them with water and bringing to a boil for 2 minutes . Set aside and allow to soak for 1 hour.Blanching beans for 2 minutes and soaking for 1 hour is the equivalent of 6 to 8 hours soaking.
3. Drain beans and place them with the ham in a large (5 qt) soup kettle.Add 3 quarts of cold water.Bring to a boil,reduce heat and simmer over low heat for 2 hours.Skim if necessary.
4. In the meantime chop the onions,garlic,celery and parley.When beans and meat have cooked for 2 hours,add the chopped vegetables and the potato to the pot.Simmer for 1 hour longer or until beans are tender.
5. Season with salt and pepper.
6. Remove the bones and meat from the soup.Dice the meat into 1/2 inch pieces and return to pot.Discard the bones,Reheat to serve
7. Final Step-This is a hearty,robust dish and so it should have hearty,robust service-from the pot at the table,ladled into heated soup bowls.Garnish with snippets of parsley or chives.
8. THE HOUSE VERSION-Only beans,ham hock,and seasoning.The beans are bruised witha spoon or ladle to barely cloud before serving