US SENATE BEAN SOUP
About 6 cups; 4 servings
There’s a reason this soup has been on the menu of the US Senate restaurant every day since 1901.
If desired, soak overnight in water to cover:
- 1 ¼ cups small dried white beans, such as navy or Great Northern, rinsed and picked over
Drain and place in a soup pot along with:
- 1 meaty ham hock
- 7 cups cold water
Bring to a boil, then reduce the heat, and simmer, partially covered, until the beans are tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Remove the ham hock (leave the soup at a gentle simmer). Discard the bone, skin, and fat. Dice the meat, return it to the pot, then add:
- 1 large onion, diced
- 3 celery ribs, with leaves, chopped
- 1 large potato, peeled and finely diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Simmer until the potato pieces are quite soft, 20 to 30 minutes. Remove from the heat and mash with a potato masher until the soup is a bit creamy. Taste and add more salt if needed. Stir in:
- 2 tablespoons chopped parsley