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U S Senate Bean Soup Exps Tohx24 888 Dr 01 05 4b

U.S. Senate Bean Soup

TOTAL TIME: Prep: 30 min. + standing Cook: 3-3/4 hours + cooling YIELD: 10 servings (2-1/2 quarts).
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

Ingredients

  • 1 pound dried great northern beans or dried navy 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
  • 4. Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

Nutrition Facts

1 cup: 219 calories, 3g fat (1g saturated fat), 11mg cholesterol, 342mg sodium, 36g carbohydrate (3g sugars, 10g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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