Recipe: Several Bean Soup Recipes (not the one Barb is looking for)

SENATE BEAN SOUP
(another version, quite similar)
This is the famous soup served in the Senate dining room in Washington, DC.

1 lb. dried navy, Great Northern or pea beans
1 large smoked ham hock
3 potatoes, cooked and mashed
2 onions, chopped
1 C. diced celery
2 cloves garlic, minced
Salt and pepper

Wash beans and cover with 5 quarts water. Bring to boil and boil 2 minutes. Remove from heat and let stand 1 hour. Bring again to boil and simmer, covered, 2 hours, or until beans begin to mush. Add all ingredients, except salt and pepper, and simmer 1 hour longer. Remove bone, cut up meat and return to soup. Season. Makes 4 quarts.

NEW YEAR'S BEAN SOUP

1/2 C. lima beans
1/4 C. pinto beans
1/4 C. kidney beans
2 T. navy beans
1/4 C. black-eyed peas
2 T. lentils
2 T. barley
2 T. split green peas
1 tsp. baking soda
1 1/2 lb. ham or ham hock
1 large onion, chopped
1 large can crushed or diced tomatoes
2 cloves garlic, crushed
1 tsp. chili powder
Juice of 1 lemon
Salt and pepper to taste

Wash beans; cover with 2 quarts of water. Soak 10 to 12 hours with baking soda. Add 1 quart water. Add ham and simmer 2 1/2 to 3 hours. Remove ham. Set aside to cool. Add remaining ingredients to beans. Simmer 30 to 40 minutes. Add cut up ham after fat and gristle are removed. Heat through. Flavor improves if refrigerated overnight.

AMISH BEAN SOUP

1 lb. (2 C.) navy beans, dried
2 1/2 qt. water
1 (1 1/2 lb.) meaty ham bone
1 clove garlic, minced
1 small bay leaf
1 C. cubed potatoes
1 C. celery, thinly sliced
1 C. onion, finely chopped
1 C. carrots, cubed
Salt and pepper, to taste

Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender.

Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf.

Annie Mae Jones' Ham & Bean Soup
Yield: 6 Servings

1 c white beans,dried
2 qt water,more if needed
1 bone from baked ham*
1 bay leaf
3 parsley sprigs
1 onion, large, mild**
salt
pepper
* - leftover ham bone with plenty of leftover meat.
** - peeled & quartered.

Cover the beans with water and soak overnight. Drain beans and place in soup pot, add water, ham bone, bay leaf, parsley, onion. Bring to a boil, then lower heat, partially cover, and let simmer very gently until the beans are tender. Add more water if needed. Remove and discard bay leaf. Remove ham bone, cut off all meat, and return it to the pot. Remove about 1 cup of the beans and a little bean liquid. Mash to a paste and stir this into the pot to thicken soup. Add salt and pepper to taste. If desired, thin soup with milk.