Senate Bean Soup

• 1 lb. dried navy beans
• 12 c. water
• salt meat or ham bone
• 2 1/2 c. mashed, cooked potatoes
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 large onion, chopped (1 c.)
• 2 stalks celery, chopped (1 c.)
• 2 to 3 carrots, chopped (1 c.)
• 1 clove garlic, finely chopped

1. Heat beans and water to boiling; reduce heat.
2. Boil uncovered for 2 minutes; remove from heat.
3. Cover and let stand 1 hour, or cover beans with water and let soak overnight.
4. Drain and add 10 cups fresh water.
5. Add salt meat to beans and water.
6. Heat to boiling; reduce heat.
7. Cover and simmer about 2 hours or until beans are tender.
8. Stir in remaining ingredients.
9. Cover and simmer 1 hour.
10. Makes 12 servings; contains 1 gram fat per serving.

dried navy beans, water, salt, potatoes, salt, pepper, onion, stalks celery, carrots, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846407 (may not work)