Tempting Tangles Designs

Senate Bean Soup

11/2 cups dried great northern beans 1 meaty ham hock 1/2 cup finely chopped onion 3 stalks celery, finely chopped 4 diced potatoes, preferably red or yellow ( We like the colorful skin on the potatoes.) 1 clove garlic, minced Salt Pepper Minced parsley

Rinse and soak the beans 4 hours or overnight. Place beans and ham hock in a large pot and cover with water. ( The amount of water depends on how much soup you want to prepare.) Bring to a simmer. While beans are cooking and softening up, add remaining ingredients. Simmer until the soup is thick and the vegetables are tender. The longer the soup simmers, the thicker the broth. This freezes very well. (I always double the recipe and add more vegetables.)