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Categories: Main courses, Soups

Senate Navy Bean Soup

Dear SOS: Please print that old recipe for bean soup that our representatives enjoy at their cafe in Washington, D.C. Wilbur A. Williams Jr. Los Angeles Dear Wilbur: Here is one version of the bean soup recipe that has been ... Read more

Total time: 2 1/2 hours plus 8 hours soaking time | Serves 10 to 12
  • 2 cups dry navy beans
  • 12 cups water
  • 1 meaty ham bone or 2 to 3 ham hocks
  • 1/2 cup cooked mashed potatoes
  • 3 onions, minced
  • 4 to 5 stalks celery, minced
  • 1 clove garlic, minced
  • 1/4 cup minced parsley
  • Hot water
  • Salt
  • Freshly ground pepper
  • Lemon slices, for garnish

Step 1Soak the beans in the water in a pot overnight.

Step 2Add the ham bone to the pot and simmer the beans until they start to become tender, about 1 hour. Mix in the mashed potatoes until smooth. Add the onions, celery, garlic and parsley and simmer until the beans are soft, about 1 hour.

Step 3Remove the ham bone, then dice the meat and return it to the soup. Thin with hot water, if necessary (the soup should be thick). Season to taste with salt and pepper. Garnish with lemon slices.

Each of 12 servings:
78 calories; 209 mg sodium; 5 mg cholesterol; 1 gram fat; 0 saturated fat; 13 grams carbohydrates; 5 grams protein; 3.08 grams fiber.
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