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Senate Bean Soup
 
 

1 lb. dry navy beans, rinsed & picked over 10 c. water, divided 1 small ham hock (about 6 oz.), or 1 lb. pork neck bones, spareribs or country ribs 1 bay leaf 1 tsp. pepper 1 large onion, chopped 2 large ribs celery, chopped fine ¼ c. parsley 2 cloves garlic, minced 1 tsp. salt 1 tsp. oregano  1 tsp. basil ½ tsp. nutmeg In large sauce pot or Dutch oven, soak beans overnight in 6 c. water (or bring to a boil, boil 2 minutes and let stand, covered one hour). Add remaining 4 c. of water, ham hock, bay leaf and pepper. Bring to boil. Reduce heat; cover; simmer 1¼  hours or until beans are almost tender. Discard bay leaf. Cut meat from bones and return to soup. Makes 6 servings.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.