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Senate Bean Soup
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1 lb. dry navy beans
1 meaty ham bone or 1 1/2 lbs. ham
hocks
1 c. onion, chopped
2 garlic cloves
1 c. celery, chopped
2/3 c. potato flakes
1/4 c. parsley, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. each nutmeg, oregano, basil
1 bay leaf
In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 quarts cold water and ham. Bring to a boil. Simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham; trim off meat. Return to soup. Makes about 3 quarts. Freezable. Crystal Lake, IL
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