Senate Bean Soup

🛒 Ingredients

• Dried Navy Beans 450 g · 1517 kcal
• Smoked Ham Hocks 700 g · 600 kcal
• Yellow Onion 150 g · 60 kcal
• Celery Stalks 100 g · 16 kcal
• Garlic Cloves 20 g · 30 kcal
• Water 2500 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the dried navy beans thoroughly and soak them in cold water overnight, or use a quick-soak method. Drain and rinse the soaked beans before cooking.
2. In a large heavy pot, combine the soaked beans, ham hocks, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours until the beans begin to soften and the ham hocks are tender.
3. Remove the ham hocks from the pot, let them cool slightly, then debone and shred the meat. Skim any excess fat from the surface of the soup.
4. Add the diced onion, celery, and minced garlic to the pot. Continue to simmer for another hour, or until the beans are very tender and the soup has thickened to your desired consistency.
5. Mash a portion of the beans against the side of the pot with a spoon or potato masher to further thicken the soup. Return the shredded ham meat to the pot and stir to combine, seasoning with salt and pepper to taste.
6. Serve the Senate Bean Soup hot, optionally garnished with fresh chopped parsley.