Famous Senate Restaurant Bean Soup
4 qts. water (16 cups or 1 gallon)
2 lbs. navy beans, washed (4 cups)
1 1/2 lbs. ham hock (2-4 cups cut up ham pieces, depending on how much meat you want in it.)
1/2 cube of butter (This is an estimate. Use more or less as your tastes dictate.)
1 onion, chopped
3 carrots, sliced (I added this to the recipe.)
salt and pepper
Cook beans and meat in the water. Simmer 3 hours. Remove the meat and clean and chop it. Return it to the beans and water. (You may drain the beans, rinse and add clean water, if you are concerned about the bean "issues".) Brown the onions and carrots in the butter. Add to soup. Cook it another hour or so. I think that it just gets better the longer that it cooks. Season with salt and pepper before serving. Serves 8.
Recipe shared by Robin.
