Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!wn4feed!worldnet.att.net!208.134.241.18!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Jean LF" Newsgroups: rec.food.recipes Subject: U S Senate Bean Soup Followup-To: rec.food.cooking Date: 9 Jan 1999 20:35:52 -0700 Organization: Prodigy Services Corp Lines: 34 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <76umma$42qk$1@newssvr04-int.news.prodigy.com> Reply-To: "Jean LF" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30556 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.