SENATE BEAN SOUP

SENATE BEAN SOUP

Ingredients:
3 quarts Basic Chicken Stock or low-sodium store-bought
1 pound dried navy beans or Great Northern beans, cooked and drained (see “Cooking Dried Beans”)
1 ham hock
4 tablespoons (½ stick) butter
2 large onions, coarsely chopped
4 large ribs celery, chopped
4 cloves garlic, chopped
½ cup dry white wine
½ cup chopped fresh parsley
1 cup mashed potatoes or 2⁄ cup instant mashed potato flakes

Directions:
3
Salt and ground white pepper
IN A HEAVY-BOTTOMED SOUP POT, combine the stock, cooked beans, and ham hock.
Bring to a boil, then reduce to a simmer, cover, and cook for 2 hours, occasionally
skimming off any foam that forms on the surface.
Meanwhile, heat the butter in a saucepan over medium-low heat. Add the onions,
celery, and garlic and cook until the onions are slightly translucent, stirring more or
less continuously, 2 to 3 minutes. Add the wine and cook until it is reduced by about
half, about 2 minutes.
When the beans have cooked for 2 hours, add the onion mixture, parsley, and potatoes
or potato flakes to the pot and simmer until the beans are tender, about 1 hour longer.
Remove the ham hock. Pull the meat off the bone, chop it up, and return the chopped
meat to the soup. If necessary, add more stock or water to the soup to adjust the
thickness. Season to taste with salt and white pepper and serve.
bread
MOLASSES WHEAT LOAF
BAKED IN THE ROUND, THIS LOAF OFFERS PLENTY OF SWEET CRUST FOR EVERYONE TO
ENJOY.
Makes 1 loaf
1½ cups warm water (105° to 115°F)