Found this recipe online, make it today, and it was delicious. I added some carrots and thought it was a little too thin, but that could have been from the red wine I added . The nice thing about bean or pea soup is that they freeze well and it is easy to cook them down or add liquid as needed.
Senate Bean Soup
By ratherbeswimmin' on April 22, 2002
- Prep Time: 30 mins
- Total Time: 3 hrs 30 mins
- Servings: 8-10
- 1 lb dry navy beans
- 1 meaty ham bone
- 1 cup chopped onions
- 2 garlic cloves, minced
- 1 cup chopped celery
- 2/3 cup mashed potato flakes or 1 1/2 cups mashed potatoes
- 1/4 cup chopped parsley
- 1 1/2 teaspoons pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 bay leaves
- salt, to taste
- 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.