Senate Bean Soup

Name: Senate Bean Soup
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 stalk celery, chopped; 454 grams dried navy beans, picked over; 59 milliliters chopped fresh parsley; 2 cloves garlic, chopped; 454 grams ham (preferably with bone); 8 servings Kosher salt; 118 milliliters milk; 1 large onion, chopped; 8 servings Freshly ground pepper; 1 large russet potato, peeled and quartered; 2 Tbsps unsalted butter

Senate Bean Soup is a gluten free main course. This recipe makes 8 servings with 393 calories, 26g of protein, and 14g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 2 hours and 55 minutes. Head to the store and pick up celery, kosher salt, russet potato, and a few other things to make it today.

Instructions

Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Drain the beans and transfer to a large pot or Dutch oven.

Ingredients you will need

Beans

Equipment you will use

Dutch Oven

Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes.

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Beans

Water

Ham

Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.

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Bone

Meat

Ham

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Pot

Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes.

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Potato

Water

Salt

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Sauce Pan

Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth.

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Potato

Milk

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Potato Masher

Bowl

Add the mashed potato to the bean soup and stir until combined.

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Potato

Soup

Melt the butter in a large skillet over medium heat.

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Butter

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Frying Pan

Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes.

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Vegetable

Parsley

Celery

Garlic

Onion

Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

Ingredients you will need

Salt And Pepper