Senate Bean Soup

 

2

cups dried navy beans (1 lb), sorted and rinsed

12

cups water

1

ham bone, 2 lb ham shanks or 2 lb smoked pork hocks

2 1/2

cups mashed potatoes

2

teaspoons salt

1/4

teaspoon pepper

1

large onion, chopped (1 cup)

2

medium stalks celery, chopped (1 cup)

1

clove garlic, finely chopped

• 1 In 4-quart Dutch oven, heat beans and water to boiling. 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.