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U.S. Senate Bean Soup

 U.S. Senate Bean Soup
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! —Rosemarie Forcum White Stone, Virginia
8-10 ServingsPrep: 30 min. + standing Cook: 3-3/4 hours + cooling


  • 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 ribs, chopped
  • 1/4 cup minced fresh parsley
  • 1 cup mashed potatoes or 1/3 cup instant potato flakes
  • Salt and pepper to taste
  • Minced 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. Yield:
  • 8-10 servings (2-1/2 quarts).

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U.S. Senate Bean Soup (continued)

Nutritional 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.