Name: Senate Bean Soup
Prep time: 24 h
Cook time: 3 h
Yield: 6 Serving(s)
Cuisine: Latin
Ingredients: 1, pound ,dried navy beans; 4, quart ,water; 1, ,bay leaf; 3, whole ,cloves; 1, large ,ham bone; 1/2, cup ,onions, chopped; 2, stalks ,celery, roughly chopped with the leaves; 2, large ,carrots, peeled and sliced; 1 1/2, tsp ,salt; 16, turnes ,freshly ground pepper

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Super easy

Cheap

Prep

1d

Cook

3h

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Category:	Breakfast & Brunch Sauces & Gravies Southern
Seasons

Ingredients

For 6 Serving(s)

Senate Bean Soup

1 pound dried navy beans
4 quart water
1 bay leaf
3 whole cloves
1 large ham bone
1/2 cup onions, chopped
2 stalks celery, roughly chopped with the leaves
2 large carrots, peeled and sliced
1 1/2 tsp salt
16 turnes freshly ground pepper

Senate Bean Soup Directions

The day before cooking, rinse the beans and place them in a large bowl. Add the water and allow the beans to soak. covered, overnight
The next day, make a cheesecloth pouch containing the lay leaf and loves. Drain the beans and place them in a large stockpot with the ham bone. Add cold water to cover plus 2" and bring to a boil over high heat.
Add the spice pouch, onions, celery, carrots, salt, and pepper. Reduce the heat to a medium and cook, stirring occasionally, until the beans are tender and the meat is falling off the bone, about 3 hours. Add hot water if the level gets too low.
Remove the spice pouch and the bone. Shred the meat from the bone and add it to the soup before serving.

Notes

*if haven't made ham recently ( to give you a leftover ham bone,) ask your butcher to save one for you. In the future, freeze ham and beef bones for soups and stocks.