Navy Bean Soup
(U.S.Senate Dining Room)
provided by Douglas Nulle
1 cup (8 ounces) dried navy beans
6 cups chicken stock
2 potatoes, cooked and chopped
1 cup onion, chopped
1 cup celery with leaves, chopped
2 cloves garlic, crushed
1 spring fresh parsley or 1 teaspoon parsley flakes
Rince and sort the navy beans. Combine the beans with enough water to cover in a stockpot or crockpot. Allow beans to soak overnight. Add the chicken stock, potatoes, onion, celery, garlic, and parsley. Bring to a boil; reduce heat. Cover and simmer for 2-3 hours or until the beans are tender, stirring occasionally. Ladle into soup bowls. Serves 6.