Senate Bean Soup Recipe

(Serves 6-8)

Ingredients:

• 2 cups dried navy beans
• 4 quarts hot water
• 1 1/2 pounds smoked ham hocks
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 sticks celery, chopped
• 1 potato, peeled and cubed
• 2 tablespoons butter or olive oil
• salt and pepper to taste

Preparation:

Soak the beans overnight in cold water. In the morning, rinse and drain. Place beans into crockpot with hot water. Rinse ham hocks and add to crockpot. Saute onion, celery and potato in butter or oil over medium-high heat until onions are translucent; reduce heat to low and add garlic. Stir for 30 seconds. Add to crockpot and cook on low 10 hours or high 6-8 hours. Remove ham hocks before serving and dice meat; return to soup and serve, adding salt and pepper to taste.