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Capitol Hill Bean Soup

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Ingredients:

  • 1 pound dried navy beans or great northern beans, washed and drained
  • 1 meaty ham bone or 2 smoked ham hocks
  • 3 medium potatoes, cooked and mashed
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 2 tablespoons chopped fresh parsley
  • 2 large cloves garlic, minced
  • salt and pepper

Preparation:

Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender. Add ham bone, potatoes, onions, celery, parsley, and garlic, and continue to simmer for another hour. Remove ham bone and cut up meat; return to soup. Season to taste with salt and pepper.
Makes about 2 gallons of soup.

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