SENATE BEAN SOUP

Our Christmas ham bone became the basis for today’s bean soup. My mom often made bean soup using with Great Northern or Navy beans. One of our earliest stoves on the farm was fueled by gas and instead of a back burner on the left side, it had a built in soup pot which Mom used to make all kinds of soups. Mom’s version of bean soup did not contain potatoes however, in later years she was fond of serving bean soup over mashed potatoes. The potato addition helps thicken the soup and adds another flavor component.                                                      

   I made Copycat Jiffy Corn Muffins to go with the bean soup.

                               

SENATE BEAN SOUP   Makes about 2 1/2 to 3 quarts

1 pound or 2 cups dry Great Northern or Navy beans*

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1 1/2 pound ham hocks or 1 meaty ham bone

1 large or 2 smaller bay leaf

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1 cup finely chopped onion

2 garlic cloves, minced

1 cup finely chopped celery

3/4 cups mashed potatoes or 1/2 cup dried mashed potato potato flakes

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning, optional

1. Wash and sort beans. In a large kettle, cover beans with 6 cups hot hater. Bring to a boil; boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.
3. Add another 1 1/2 to 2 quarts of cold water, ham bone and bay leaf. Bring to a boil; simmer 1 1/2 hours.
   
4. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender. Taste and adjust seasonings as needed. 
   
5. Remove ham bone, trim off meat, return to soup.
   

Alternative: Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours after completing step #1. 

* Great Northern beans are oval-shaped with a thin skin and larger overall than Navy beans. Navy beans are also oval-shaped, but they are much smaller and slightly plumper than great Northerns, with thicker skins. Great Northerns and Navy beans both possess subtle, mild flavors.

Recipe without photos . . .

SENATE BEAN SOUP   Makes about 2 1/2 to 3 quarts

1 pound or 2 cups dry Great Northern or Navy beans*

-----

1 1/2 pound ham hocks or 1 meaty ham bone

1 large or 2 smaller bay leaf

-----

1 cup finely chopped onion

2 garlic cloves, minced

1 cup finely chopped celery

3/4 cups mashed potatoes or 1/2 cup dried mashed potato potato flakes

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

1 1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning, optional

1. Wash and sort beans. In a large kettle, cover beans with 6 cups hot hater. Bring to a boil; boil 2 minutes.
2. Remove from heat, cover, and let stand 1 hour.
3. Add another 1 1/2 to 2 quarts of cold water, ham bone and bay leaf. Bring to a boil; simmer 1 1/2 hours.
4. Stir in remaining ingredients, Simmer 20 to 30 minutes or until beans are tender. Taste and adjust seasonings as needed. 
5. Remove ham bone, trim off meat, return to soup.

Alternative: Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours after completing step #1. 

* Great Northern beans are oval-shaped with a thin skin and larger overall than Navy beans. Navy beans are also oval-shaped, but they are much smaller and slightly plumper than great Northerns, with thicker skins. Great Northerns and Navy beans both possess subtle, mild flavors.