U.S. Senate Bean Soup (joy Of Cooking)

1 ¼ cups small dried white beans such as navy or Great Northern

1 small ham hock

1 large onion, diced

3 medium celery ribs with leaves, chopped

1 large potato, peeled and finely diced

2 garlic cloves, minced

1 ½ teaspoons salt

½ teaspoon black pepper

2 tablespoons chopped parsley

Soak beans, such as navy or Great Northern, rinsed and picked over then drain and place in a soup pot, along with ham hock and 7 cups cold water. Bring to a boil, reduce the heat, and simmer until the beans are tender, about 1 ¼ hours.
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 and add; onion, celery, potato, garlic cloves, salt and 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. Stir in parsley.
About 6 cups

Add carrot with veg. Very fine dice or coarse grate.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h