Senate Bean Soup
This is an old recipe given to me by my mother. I have tasted different versions but this one is my family's favorite.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt to taste
- 2 garlic cloves minced
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup chopped parsley
- 1 teaspoon ground nutmeg
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 1/2 teaspoons pepper
- 1 leaf
- 1 lb dry navy beans
- 1 meaty ham bone
- 2/3 cup mashed potato flakes or 1 1/2 cups mashed potat
- Carbohydrate 37.4211437035237 g
- Cholesterol 0 mg
- Fat 1.02368857038216 g
- Fiber 14.6258156758178 g
- Protein 13.1333120639164 g
- Saturated Fat 0.186395528473965 g
- Serving Size 1 1 -10 serving(s) (96g)
- Sodium 452.991136608948 mg
- Sugar 22.7953280277059 g
- Trans Fat 0 g
- Calories 205 calories
Wash and sort beans; in large kettle, cover beans with 6-8 c hot water. Bring to a boil; boil 2 minutes; remove from heat, cover, and let stand for 1 hour. Add another 2 quarts of cold water and ham bone. Bring to a boil; reduce heat and simmer 1 1/2 hours. Stir in remaining ingredients; simmer 20-30 minutes until beans are tender. Remove ham bone, trim off meat and return meat to soup; remove bay leaf. Serve hot; freezes well.
