Cooking For Engineers

[Guest]

US Senate Restaurant Bean Soup Serves: 8.

2 pounds of dry navy beans
4 quarts water
1.5 lbs smoked ham hocks
1 onion
T butter
Salt and pepper to taste

Wash beans and run through hot water til they are white again. Soak beans overnight. Add ham hocks and enough water to cover. Boil w 4 quarts water. Simmer slowly approx 3 hours in covered pot. Braise chopped onion in a little butter, and when light brown add to soup. Salt&pepper then serve. Dont add salt til ready to serve
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Navy Bean Soup Prep: 10 min, Cook: 3:00. serves 8 people

1 lb. dried Great Northern or navy beans, soaked overnight in water to cover and picked over
1 meaty ham bone
3 quarts water, to cook
2 onions, finely chopped
3 cloves garlic, minced
3 stalks celery, finely chopped
1/4 cup parsley, finely chopped

Drain beans and combine with ham bone and water in a large soup kettle over high heat. Boil, reduce heat to low and simmer 2 hours. Stir in remaining ingredients, except parsley. Salt&pepper to taste. Simmer about 1 hour until beans are tender. Remove bone. Serve sprinkled with parsley.Per serving: cals 212, fat 0.8g, 3% cals from fat, chol 0mg, protein 13.4g, carbs 39.5g, fiber 14.8g, sugar 5.6g, sodium 38mg, diet points 1.9.