U.S. SENATE BEAN SOUP

2 cups navy beans; uncooked
3 quarts water
1 meaty ham bone
1/2 cup cooked mashed potatoes
3 medium onions, minced
4 to 5 stalks celery, minced
1/4 cup minced parsley
1 clove garlic, minced
salt and pepper to taste
lemon slices (optional garnish)

Soak beans overnight in water.

Add ham bone, cover and simmer 1 hour, or until beans start to get tender.

Add mashed potatoes and mix until smooth. Add onions, celery, parsley, and garlic. Simmer 1 hour longer, or until beans are soft.

Remove ham bone, dice meat and return meat to soup. Thin with hot water, if necessary (soup should be thick). Season to taste with salt and pepper.

Garnish with lemon slices, if desired.

Servings: 10-12

Source: This recipe has been printed by the LA Times, Culinary SOS column many times over the years. It is a perennial favorite that has stood the test of time.