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Low Fat Senate Bean Soup


2 cups navy beans, soaked overnight
1 hambone, with meat
2 smoked pig hocks
3 quarts water
1/2 cup mashed potatoes, cooked
3 white onions, finely chopped
1 clove garlic, minced
1 bunch celery, with tops, finely chopped
1/4 cup fresh parsley, chopped
1 bay leaf
salt and pepper

Serving Size : 8

As made in the U.S. Senate Dining Room; endorsed by many political figures! Drain soaked beans and combine with ham bone, hocks, and water. Simmer for two hours in a heavy kettle. Add potatoes, onions, celery, garlic, parsley, and bay leaf. Simmer for 1 hour. Remove ham bone and hocks. Cut meat off the bones, chop and return to soup. Remove the bay leaf. Season soup with salt and pepper, and serve. Leftovers will keep nicely for 4 days. In fact, it even improves when reheated.

Per serving (excluding unknown items): 208 Calories; 1g Fat (4% calories from fat); 12g Protein; 39g Carbohydrate; 0mg Cholesterol; 51mg Sodium




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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