Senate Bean Soup

• 1 1/2 c. Great Northern beans
• 2 qt. water
• 1 meaty hambone or smoked ham hock (about 1 lb.)
• 1 medium potato, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 c. chopped celery
• salt and pepper
• chopped parsley for garnish

1. Soak the beans if necessary and drain.
2. Cover with cold water. Bring to boil and boil uncovered for 2 minutes.
3. Skim off any foam that rises to surface.
4. Cover and let stand for one hour.
5. Drain the beans and put them in a large pot.
6. Add 2 quarts water and hambone.
7. Cover and simmer for 2 hours.
8. Add potatoes, onion, garlic and celery; simmer for 1 hour.
9. Remove hambone and cut up meat.
10. Set aside.
11. Remove 1 cup of beans and some liquid and puree in blender.
12. Return pureed beans and the meat to the soup.
13. Season and salt and pepper.
14. Heat until piping hot and serve, garnish with chopped parsley.

great northern beans, water, ham hock, potato, onion, garlic, celery, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935392 (may not work)