Senate Bean Soup

Photo: Linwaite

Yield: 1 serving
Community Recipe from


  • 1 pound(s) dried white beans
  • 10 cup(s) waiter divided
  • 1 small ham hock
  • 1 bay leaf
  • 1 teaspoon(s) pepper
  • 1 large onion chopped
  • 2 large ribs of celery finely diced
  • 1/4 cup(s) parsley flakes
  • 1 clove garlic diced
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) oregano
  • 1 teaspoon(s) basil
  • 1/2 teaspoon(s) nutmeg


  1. In large saucepan or Dutch oven, Soak beans overnight in 6 cups water (or bring to boil, boil 2 minutes and let stand, covered, 1 hour) Add remaining 4 cups water the ham hock, bay leaf and pepper. Bring to boil. reduce heat; cover; simmer 1 1/4 hours or until beans are almost tender. Stir in remaining ingredients; cover; cook 20 to 30 minutes more until beans are tender Discard bay leaf. cut meat from bones and return to soup.
March 2013

This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.

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