Senate Bean Soup

• 1 lb. dried navy beans
• 1/3 c. margarine
• 3 medium potatoes, cooked and mashed
• 1 c. chopped celery
• 1 c. chopped onion
• 2 cloves garlic, minced
• 3 tsp. salt or to taste
• 1/2 tsp. pepper
• chopped parsley

1. Wash and drain beans.
2. Put in large kettle with 6 cups water. Bring to a boil and boil 2 minutes.
3. Remove from heat, cover and let stand for 1 hour.
4. Add 2 1/2 quarts water, bring to a boil, cover and simmer 2 hours or until beans are mushy.
5. Add margarine, potatoes, celery, onion, garlic and 3 teaspoons salt.
6. Cover and simmer about 1 hour, stirring occasionally.
7. Add more water if necessary to make a thick soup, then add pepper and more salt if necessary.
8. Sprinkle parsley over each serving of soup when ready to serve.
9. Yields 4 1/2 quarts.

dried navy beans, margarine, potatoes, celery, onion, garlic, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=965 (may not work)