U.S. Senate Bean Soup

It’s wacky weather time – one day in the high 70’s, the next is snowing and we don’t even reach the freezing mark.  And when it’s cold I want the comfort of a thick soup.  This recipe was passed on to me from someone who knows I like freezable dishes.  A version of this soup has been served daily in the Senate dining room for over a century (no political jokes about “hot air” and beans at this time).

U.S.Senate Bean Soup

• 1 lb. dried great northern beans
• 1 meaty ham bone
• 2 large onions, chopped
• 3 garlic cloves, minced
• 1/2 C. instant potato flakes
• salt & pepper to taste
• parsley or chives  for garnishing 

Place beans in a saucepan and cover with water; bring to a boil and boil for 2 minutes.  Remove from heat and let soak for 1 hour.  Drain and rinse beans.  In a large Dutch oven, place beans, ham bone, and 3 qts. of water. Bring to a boil, reduce heat, cover and simmer for 2 hours.  Add onions, garlic, potatoes, salt & pepper.  Simmer 1 more hour.  Take the bone from the soup, remove the meat, dice meat and return to the soup.  Serve with chives or parsley garnishment.  Makes 2 1/2 qts.

 

 

I'm linking up with...