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Senate Bean Soup recipe

10 servings

Ingredients:

6 1/4 cups dry Great Northern beans

3/4 pound smoked ham shank

12 cups water

3 tablespoons ham base

1 onion, chopped

1 carrot, chopped

2 stalks celery, chopped

1 teaspoon garlic powder

salt and pepper to taste

Instructions:

Put beans in a large bowl, add water to cover and soak overnight.

In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes.

When cool enough to handle, remove meat from bone and shred meat.

Set bone and meat aside for later.

(Note: reserve the stock, if desired, to replace the ham base.

)Drain the beans.

In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base.

(Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.

) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste.

Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender.

Add additional water as needed.

(Note: Soup should be thick enough to heavily coat a spoon.

)