|Senate Bean Soup|
There wasn't much ham left on the bone, but I managed to squeeze another meal out of it. I stuck true to the recipe except the the leftover carrots added to use up. The meaty flavor and thick potatoes made a satisfying meal. We rated it 4 thumbs up!
Senate Bean Soup
from: Betty Crocker Cookbook
2 cups dried navy beans (1 pound)
12 cups water
1 ham bone
2 12 cups mashed cooked potatoes
2 tsp salt
1/4 tsp pepper
1 large onion, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 clove garlic, finely chopped
1. Heat beans and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
3. Stir in remaining ingredients. Cover and simmer 1 hour.
4. Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2 inch pieces. Stir ham into soup.