Us Senate Bean Soup

Let's Cook

1. Step 1.

   If desired, soak overnight in water to cover: 1 ¼ cups small dried white beans, such as navy or Great Northern, rinsed and picked over

2. Step 2.

   Drain and place in a soup pot along with: 1 meaty ham hock; 7 cups cold water

3. Step 3.

   Bring to a boil, then reduce the heat, and simmer, partially covered, until the beans are tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Remove the ham hock (leave the soup at a gentle simmer). Discard the bone, skin, and fat. Dice the meat, return it to the pot, then add: 1 large onion, diced; 3 celery ribs, with leaves, chopped; 1 large potato, peeled and finely diced; 2 garlic cloves, minced; 1 teaspoon salt; ½ teaspoon black pepper

4. Step 4.

   Simmer until the potato pieces are quite soft, 20 to 30 minutes. Remove from the heat and mash with a potato masher until the soup is a bit creamy. Taste and add more salt if needed. Stir in: 2 tablespoons chopped parsley