U.S. Senate Bean Soup

The Record’s “Recipe of the Week”:
U.S. Senate Bean Soup by William Schatz

1/2 lb. navy beans
6 cups water
1/2 lb. onions, chopped
1/2 lb. celery, chopped
2 T. butter
1/2 gal. beef stock
1/2 lb. ham, chopped
1/2 lb. potatoes, chopped

Soak the beans in water overnight. Drain, reserving 2 cups of the liquid.

In a large pot, saute the onions and celery in the butter. Add the beef stock, drained beans, ham, and potatoes. Simmer for 3 hours. Add the reserved 2 cups of soaking water. Salt to taste.


Lawrence County Record

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Mt. Vernon, MO, 65712


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