SENATE NAVY BEAN SOUP

U. S. SENATE CAFETERIA

2 cup dry navy beans
3 quarts water
1 meaty ham bone
1/2 cup cooked, mashed potatoes
3 small onions, minced
4 to 5 stalks celery, minced
1 clove garlic, minced
1/4 cup minced parsley
Salt, pepper


Soak beans overnight in water.  Add ham bone and simmer 1 hour until beans start to get tender.  Add mashed potatoes and mix until smooth.  Add onions, celery, garlic and parsley and simmer 1 hour longer or until beans are soft.

Remove ham bone, dice meat and return meat to soup.  Thin with hot water, if necessary (soup should be thick.)  Season to taste with salt and pepper.  Garnish with lemon slices, if desired. Makes 10 to 12 servings.