Recipe: U.S. Senate Bean Soup

U.S. SENATE BEAN SOUP
Source: Taste of Home Magazine

1 pound dried great northern beans
1 meaty ham bone or 2 smoked ham hocks
3 medium onions, chopped
1 cup mashed potatoes or 1/3 cup instant potato flakes
3 celery stalks, chopped
1/4 cup chopped fresh parsley
3 garlic cloves, minced
Salt and pepper to taste
Parsley or chives (for garnish)

Place beans and enough water to cover in a saucepan; bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1 hour. Drain and rinse beans.

In a large kettle, place beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours. Skim fat if necessary.

Add onions, potatoes, celery, parsley, garlic, salt and pepper; simmer 1 hour longer.

Remove meat and bones from the soup. Remove meat from the bones; dice and return to kettle. Heat through.

Garnish with parsley or chives.

Yield: 8-10 servings. (2 1/2 quarts)