Congressional Bean Soup Recipe
Ingredients
| 1 lb. dried small white beans | ||
| Water | 8 Cup (16 tbs) | |
| 1 meaty ham bone or 2 cups diced cooked ham | ||
| Celery | 1 Cup (16 tbs), finley chopped | |
| Onion | 1 , finely chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
Directions
In large pan, heat beans in water.
Boil gently for 2 minutes; turn off heat and let stand 1 hour.
Pour into slow-cooking pot.
Add remaining ingredients.
Cover and cook on low for 12 to 14 hours or until beans are very soft.
Remove bay leaf and ham bone.
Cut meat off bone; return meat to beans.
Serve hot.
Makes 6 to 8 servings.
Boil gently for 2 minutes; turn off heat and let stand 1 hour.
Pour into slow-cooking pot.
Add remaining ingredients.
Cover and cook on low for 12 to 14 hours or until beans are very soft.
Remove bay leaf and ham bone.
Cut meat off bone; return meat to beans.
Serve hot.
Makes 6 to 8 servings.
Chef
