MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chris's Senate Bean Soup
 Categories: Pork, Beans, Potatoes, Dairy, Soup
      Yield: 8 Servings
 
      1 lb White beans; soaked
           -overnight
      1 ea Ham hocks
      6 c  Water
    1/2 ts Dried thyme
      1 ts Oregano
    1/2 lb Red potatoes; cut in thick
           -slices
    1/4 c  Cream
      2    Celery ribs; chopped
      1 md Onion; chopped
      2    Carrots; chopped
      2 cl Garlic; chopped
    1/4 c  Parsley; chopped
      1 ts Salt
      1 tb Vegetable oil
 
  Soak beans overnight, the drain water and discard. In a large pot,
  saute the chopped onion in the oil until translucent. Add 2
  quarts fresh water, the ham hock and the beans and bring to a
  boil. Reduce to simmer. Cook potatoes separately and then mash
  with the garlic & parsley. Add to soup and stir in. Simmer 30
  minutes. Add the carrot and celery and simmer another 30 to 40
  minutes. Remove ham hock and remove any meat. Chop meat roughly
  and return to soup. Discard bone. To thicken soup more, remove
  part of the beans and puree, returning to soup. Adjust seasoning
  and serve. Waiting until the end to add salt will make the beans
  more tender.

  From: Chris Marksberry in Houston
 
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