Senate Bean Soup

• From: Eclectic Recipes

Ingredients

• 1 lb navy beans, soaked overnight

• 6 cups water

• 1 large sweet onion, diced

• 2 cloves garlic, diced

• 1 large smoked ham bone

• 1 tsp tomato paste

• 2 medium potatoes, peeled and diced

• Garnish Freshly chopped onions

• Tabasco sauce to taste

Soup with a story—in the early 1900's, a senator insisted that this be on the menu every day in the congressional dining area.

Directions

• Add soaked beans and their water to a large soup pot or slow cooker. Add additional water until you get six cups of water. Add onions, garlic, ham bone, and tomato paste.
• In a separate saucepan add the potatoes and enough water to cover them. Boil until very tender. Drain the potatoes and then mash them with a little water. Add mashed potatoes to beans.
• Cook beans until very tender: on the stove top for 2–3 hours, in the slow cooker on high for 3–4 hours, or in the slow cooker on low for 6–8 hours. Add additional water if the soup gets too thick.
• Serve topped with freshly chopped onions and Tabasco.