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Senate Bean Soup Recipe

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This recipe for Senate Bean Soup is from Corinth United Methodist Church Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. dry northern beans
Ham hock, for seasoning
1 medium potato, diced
1 medium onion, chopped
1/2 c. celery, chopped
1/2 tsp. minced garlic
salt & pepper, to taste
(garnish: fresh chopped parsley -optional)
Directions:
Directions:
Soak beans overnight in 1 qt. water. Drain beans; add enough water to measure 2 qts. Place beans, water & ham hock in kettle. Cover & simmer for 2 hours. Add potato, onion, celery, onion, & garlic. Simmer 1 hour.
Remove ham hock and cut up the meat. Remove 1 cup of beans & some of the liquid and puree in the blender. Return meat and beans to soup. Heat.
Season to taste. Garnish, if you desire.
Note: When I don't have the time for all this preparation, I put it all in the crockpot and let it cook overnight and until lunch the next day.
Personal Notes:
Personal Notes:
This was shared with me by my wonderful mother-in-law, Artie Lou Foskey Irvin. I am sure that she never cut corners like I do, but she probably did make changes each time she prepared it. She was a GREAT cook and I learned so very much from her. I still miss her; she treated me like a daughter & I loved her dearly.

 

 

 

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