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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This soup has been on the U.S. Senate restaurant menu since 1901 From the Joy of Cooking The original recipe feeds about 100 Ingredients:
1 1/4 c small white beans such as pea beans or navy beans, picked over and rinsed |
7 cups of cold water |
one small ham hock |
1 large onion, diced |
3 medium stalks of celery with leaves, chopped |
1 large potato, peeled and finely diced |
2 cloves garlic, minced |
1 1/2 tsp salt |
1/2 tsp pepper |
2 tbl chopped fresh parsley |
Directions:
1. Place in a soup pot with 7 Cups of cold water and a small ham hock
2. Bring to a boil, reduce heat, simmer until beans are tender, about 1 1/4 hours.
3. Remove the ham hock, discard the bone, skin and any fat; dice the meat
4. Return meat to the pot with;
5. 1 large onion, diced
6. 3 medium stalks of celery with leaves, chopped
7. 1 large potato, peeled and finely diced
8. 2 cloves garlic, minced
9. 1 1/2 tsp salt
10. 1/2 tsp pepper
11. simmer until the potatoes are quite soft, 20 to 30 minutes
12. Remove from heat and mash potato (or use immersion blender) until soup is a bit creamy
13. Stri in:
14. 2 Tbl chopped fresh parsley
15. Ladle into warm bowls
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