Soak beans overnight in water	Sauté onions and celery

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U.S. Senate Bean Soup

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: 12 servings

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Ingredients

• 1/2 lb navy beans

• 6 cups water

• 1/2 lb onions, diced

• 1/2 lb celery, diced

• 1 oz butter

• 1/2 gal beef stock

• 1/2 lb ham, chopped

• 1/2 lb potatoes, sliced

• Salt to taste

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Preparation

Soak beans overnight in water.

Sauté onions and celery lightly in butter, being careful not to let them brown.

Add beef stock, drained navy beans (reserving 2 cups water to add later), ham and potatoes. Simmer 3 hours.

Add water and salt to taste. Simmer 15 minutes.