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Senate Bean Soup

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 8 servings
The U.S. Senate is a complex place and nobody is ever quite sure what is going on inside. But whatever conflict and confusion may exist inside, there is at least one thing we can count on--the Senate Restaurant will be serving bean soup at lunch every day. No one is quite sure how it happened, but during the early years of this century one of our senators slipped in a resolution requiring that bean soup be on the daily menu.
RECIPE INGREDIENTS
1 pound (Michigan) navy beans
1/4 cup vegetable oil
2 cups chopped onion
1 cup chopped celery
1 1/2 teaspoons minced garlic
3 smoked ham hocks (about 2 pounds)
2 quarts water
2 teaspoons vinegar
1 1/2 cup ketchup
1 teaspoon dried thyme
2 cups peeled, diced potatoes
2 cups peeled, diced carrots
1 cup tomato juice
DIRECTIONS
Cover the beans with cold water and soak overnight. Drain, discard water.


Heat the oil in a large pot. Over medium heat, sauté the onion, celery, and garlic, about 10 minutes.


Add the ham hocks, water and drained beans to the onion mixture. Stir the mixture and add the vinegar, ketchup, and thyme. Bring to a boil, lower the heat, and simmer for 2 hours.


Add the potatoes, carrots, and tomato juice. Simmer until the vegetables are tender, about 30 minutes.


Remove the ham hocks from the soup and discard. (If desired, meat may be removed from the bones and added to the soup.)


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 740
Fat. Total: 34g
Fiber: 17g
Carbohydrates, Total: 63g
Sodium: 684mg
% Cal. from Fat: 41%
Cholesterol: 124mg
Protein: 47g
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