NAVY BEAN SOUP

1 lb bag dry Navy Beans

1 Cup chopped Onions

1 Cup chopped Celery

1 Cup chopped Carrots

1 Smoked Ham Hock

1/2 t Thyme

1/2 t Marjoram

1/2 t Whole Peppercorns

1 Bay Leaf

Salt to taste


Soak beans overnight in cold water.

In large pot boil Ham Hock for about 1 hour. Add soaked beans and remaining ingredients. Cook 1 1/2-2 hours till beans are tender and liquid starts to thicken. Remove Ham Hock and remove meat and skin from bones and return to pot. Adjust salt to taste.

This soup has been served at the Senate dining room in Washington since the early 1900's. This confirms your suspicions that our politicos are full of beans.

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