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senate bean soup recipe

Senate Bean Soup

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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours
Course Soup
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 pound dried navy beans
  • 10 cups water
  • 1 smoked ham hock
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups milk

Instructions
 

  • Rinse and sort the dried navy beans.
  • Place the beans in a large pot and cover with 10 cups of water.
  • Add the smoked ham hock to the pot.
  • Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
  • Add the chopped onion, minced garlic, parsley, salt, and black pepper to the pot.
  • Continue to simmer for another hour or until the beans are tender.
  • Remove the ham hock from the pot, and if desired, chop the meat and return it to the soup.
  • Stir in the milk and heat until warmed through.
  • Allow the soup to rest for 15 minutes before serving.

Notes

For a thicker consistency, you can mash some of the beans with a potato masher before adding the milk. If you prefer a more robust flavor, consider adding a bay leaf or a few sprigs of thyme while simmering. Adjust the seasoning to taste after the soup has rested, as flavors may develop further during this time.
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