Senate Navy Bean Soup

Senate Bean Soup

Yield: 12-16 servings.

Using a sieve, empty two pounds of dry navy beans, rinse in hot water until the beans are white, be sure to pick out any small stones or other debris that can be found in dry beans. Place a large pot over medium heat and add beans that have been rinsed, 4 quarts of water, and ham hock. Bring the beans to a boil, and then reduce the heat to medium and cook beans on medium heat for approximately 3 hours, the beans should be soft, and fully cooked.

In a medium sized skillet add chopped onion and butter, cook onions until they are transparent, and soft. Remove ham hock, and cut meat into small bite sized pieces, and add meat back to the bean soup.   Stir cooked onion into the bean soup, and season with salt and pepper just before serving.

CopyKat.com's U.S. Senate Navy Bean Soup

Yield: 4 to 6 servings.

Wash and rinse beans and pick any debris or dark colored beans.  In a large stockpot combine rinsed beans, ham hock, and 4 quarts of water.  Bring to a boil over high heat, then reduce to a low-medium heat until the beans are soft, about 2 hours.

While the beans are simmering heat 3 tablespoons of butter in a medium sized skillet and add garlic, chopped onion, chopped carrot, and chopped celery and saute until all vegetables are soft.  Add softened vegetables to the beans and stir well.

Remove ham hock from soup, and cut meat into small bite sized pieces and add meat back to soup.  Use a potato masher to slightly mash some of the beans, this will give you a nice velvety texture.  Season soup with salt and pepper before serving.