Cooking Our Way

This is my version of the famous senate bean soup which has been served in the senate restaurant every day for over 100 years.

2 lbs dried navy beans

4 qts. water

1 boneless ham steak cubed (6 or 7 ozs.)

1/4 c. butter

2 med. onions coarsly chopped

2 med carrots very finely chopped (food processor)

salt and pepper

1/4  cup fresh parsley leaves chopped

Rinse the beans in very hot water.  Place in large stock pot along with the water and bring to a boil.  Reduce heat and simmer for 3 hours.  Chop onion and carrots and saute in the butter until onions are translucent.  Add to the pot.  Cube the ham and add to the pot.  After three hours, remove two cups of bean mixture and puree in food processor.  Return to pot and season well with salt and pepper.  Garnish with parsley and serve.