Senate Bean Soup

Ingredients

• 1 lb dried Navy beans
• 1 ham bone with plenty of meat
• 12 C water
• 3 onions, finely chopped
• 3 cloves fresh garlic, minced
• 3 stalks celery, finely chopped
• ¼ C fresh parsley, finely chopped
• 2 bay leaves
• 1 C mashed potatoes
• 1 tsp salt
• ¼ tsp pepper
• ¼ C fresh chives, chopped

Directions

1. Wash the beans and remove those that float in the wash water. Soak beans overnight in enough water to cover them by several inches. Drain and discard the water.
2. In a large kettle, place 3 quarts of cold water. Add the drained beans and the ham bone, and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours, skimming the surface for any scum.
3. Add the onions, garlic, celery, parsley, and mashed potatoes. Simmer for one hour or until beans are tender. Season to taste with salt and pepper.
4. Remove the ham bone and pull off any remaining meat. Cut into small chunks and return them to the soup.
5. Sprinkle with chopped fresh chives and serve with hot French bread. If you do not have Navy beans, Great Northern beans are an adequate substitute.