Subject: U S Senate Bean Soup
From: "Jean LF" <[email-masked]>
Date: 9 Jan 1999 20:35:52 -0700
Newsgroups: rec.food.recipes

This is the recipe I use.  It came from Woman's Day Magazine 12-13-83 issue.

U S Senate Bean Soup

1 pound dry navy beans, rinsed and picked over
10 cups water, divided
1 small ham hock (about 6 oz.) OR
    1 pound pork neck bones, spareribs or country ribs
1 bay leaf
1 tsp. pepper
1 large onion, chopped
1 large ribs celery, chopped fine
1/4 cup parsley
2 cloves garlic, minced
1 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. nutmeg

In large saucepot or Dutch oven, soak beans overnight in 6 cups water (or
bring to boil, boil 2 minutes and let stand, covered 1 hour).  Add remaining
4 cups water, the ham hock, bay leaf and pepper.  Bring to boil.  Reduce
heat; cover; simmer 1 1/4 hours or until beans are almost tender.  Stir in
remaining ingredients; cover;cook 20 to 30 minutes more until beans are
tender.  Discard bay leaf.  Cut meat from bones and return to soup.  Makes 6
servings.

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