Senate Bean Soup
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
Ingredients
- 1/4 cup (1/2 stick) butter
- 1 thick slice of leftover spiral not country ham,which is too salty cut into small pieces ham
- 4 quarts water
- 2 lbs navy beans
- 1 medium chopped onion
- 1/4 cup fresh parsley
Directions
Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.
