White Bean Soup

Sometimes you’re just in the mood for a hearty bean soup, and this version – inspired by the Senate’s Navy Bean Soup – will hit the spot.

It’s basically just chop and boil, although it does take a few hours plus a preliminary overnight soaking. But, that soaking is important as it removes the oligosaccharides that can cause … er, bean gas. So whatever you do, once you soak the beans, don’t save the soaking water. Don’t drink it or cook with it or you’ll be sorryyyyyyy.

This soup is great with garlic toast.

Ingredients

·         NORTHERN WHITE BEANS, 1 pound dried

·         HAM HOCKS, 4 small, smoked

·         (Alternate) HAM BONE, 1 meaty bone

·         CARROT, 1 large

·         CELERY, 2 stalks

·         MASHED POTATOES, 1 cup

·         ONION, 1 large or 2 small, chopped

·         BUTTER. 2 tablespoons

·         GARLIC SALT to taste

·         BLACK PEPPER, freshly ground, to taste

Directions

1.       Soak the dried beans in a large pot of water overnight.

2.       Drain and rinse the beans, add to 3 quarts of boiling water in a large pot.

3.       Add the ham hocks.

4.       Cut the carrot and celery into 3-inch lengths and toss into the pot.

5.       Bring back to boil, cut back heat to low and simmer for 3 hours.

6.       Take out the ham hocks and set aside to cool.

7.       Take out the vegetables, reserving the carrots and tossing the celery.

8.       Chop the carrots into a small dice and return to the pot.

9.       Remove the meat from the ham hock bones, chop into small bits and return to the pot.

10.   Add the mashed potatoes to the pot, blending well.

11.   Sauté the chopped onions in the butter and add to the pot.

12.   Simmer for another 15-20 minutes.