Capitol Hill Bean Soup

Efficient Meals, Main Dishes, Soups

Prep Time: 20 mins Cook Time: 10 hrs 25 mins Servings: 12 Source:

Ingredients

1 lb. dried white navy beans, sorted of debris and rinsed

1 (about 1-lb.) ham bone or uncured ham hock

2 1/2 qts. water

1 large russet potato (about 8 oz.)

3 cups chopped celery (about 6 stalks)

3 cups chopped yellow onion (about 3 medium onions)

1 garlic clove, minced

1.5 tsp. kosher salt

3/4 tsp. black pepper

1/4 cup chopped fresh flat-leaf parsley

Worcestershire, to taste

Directions

Soak beans:

Place beans in a Dutch oven; add water to cover, and soak 8 hours or overnight. Drain beans. Return to Dutch oven.

Boil ham bone and beans:

Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.

Cook potato:

Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato.

Add vegetables and seasoning:

Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour.

Remove meat from bone:

Remove ham bone from Dutch oven, and let stand until cool enough to handle, about 20 minutes. Remove and discard bone and fat; dice meat, and stir into bean mixture. Season with Worcestershire. Top each serving with chopped parsley.