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Senate Restaurant Bean Soup

Senator Hubert Humphrey, St. Paul, Minnesota


1/2 lb. pea or navy beans
3 qts. cold water
4 large chopped yellow onion
1 large clove garlic
6 stems parsley
3/4 tsp. thyme
1 and 1/2 bay leaves
1 chopped carrot
1/2 lemon
1 lb. smoked ham hock
freshly ground pepper
1 tbs. salt

Put beans in large bowl. Add water to cover 4 to 5 inches. Let soak overnight.

Drain the beans and run them under hot water until slightly whitened.

Put beans in large soup pot, cover with cold water.

Add yellow onions, garlic, both lightly browned in a little butter.

Add parsley, thyme, bay leaves carrot, lemon all tied in cheesecloth.

Add smoked ham hock or the shank end of a smoked ham.

Cover; cook soup slowly for about 3 hours, or until reduced by half and the beans are done.

Remove flavorings in cheesecloth; discard.

Remove ham hock and let cool.

Remove 2 cups beans with a little liquid. Puree and return with 2 cups water.

Cut ham into small pieces and return to soup.

Season with pepper and salt.

Reheat carefully.

Serves 8

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