Recipe Categories
Soup & Stews
Back to Soups

Lynn's Senate Bean Soup

1 pound dried navy beans or great northern beans, washed and drained 
2 medium smoked ham hocks 
3 medium potatoes, cooked and mashed 
2 medium onions, chopped 
1 cup chopped celery 
2 large cloves garlic, minced 
salt and pepper 
Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender. Add ham hocks, potatoes, onions, celery and garlic, and continue to simmer for another hour. Remove ham hocks and cut up meat; return to soup. Season to taste with salt and pepper.
Makes about 2 gallons or 8 quarts. 

It is only when they go wrong that machines remind you how powerful they are.

- Clive James