Monday, May 23, 2011

Capitol Hill Bean Soup

Serves 15
1 pound navy beans
1 pound ham bones
1/2 cup mashed potatoes
3 cups celery, chopped
3 cups onion, chopped
3 carrots, peeled and chopped fine
1/4 cup fresh parsley, finely chopped
2 cloves garlic, finely diced
2 teaspoons salt
pepper to taste
1/4 cup ketchup

Sort and wash beans; place in a Dutch oven. Cover with water and soak overnight: Drain beans.

Return beans to Dutch oven. Add ham bone, and cover with fresh water. Cover pan and bring to a boil, reduce heat and simmer 1 hour. Add remaining ingredients and simmer until beans are tender, 1 to 2 hours more.

-From the recipe collection of Judi Scheel