That Old Navy Bean Soup

DEAR SOS: Please print that old recipe for bean soup that our representatives enjoy at their cafe in Washington, D.C.

WILBUR A. WILLIAMS JR.

Los Angeles

DEAR WILBUR: Here is one version of the bean soup recipe that has been served in the Senate cafeteria since 1903, so it qualifies as an old recipe. This makes me wonder if my grandmother was right when she said most politicians were full of beans.

Senate Navy Bean Soup

Active Work Time: 20 minutes * Total Preparation Time: 2 1/2 hours plus 8 hours soaking time

2 cups dry navy beans

12 cups water

1 meaty ham bone or 2 to 3 ham hocks

1/2 cup cooked mashed potatoes

3 onions, minced

4 to 5 stalks celery, minced

1 clove garlic, minced

1/4 cup minced parsley

Hot water

Salt

Freshly ground pepper

Lemon slices, for garnish

Soak the beans in the water in a pot overnight.

Add the ham bone to the pot and simmer the beans until they start to become tender, about 1 hour. Mix in the mashed potatoes until smooth. Add the onions, celery, garlic and parsley and simmer until the beans are soft, about 1 hour.

Remove the ham bone, then dice the meat and return it to the soup. Thin with hot water, if necessary (the soup should be thick). Season to taste with salt and pepper. Garnish with lemon slices.

10 to 12 servings. Each of 12 servings: 78 calories; 209 mg sodium; 5 mg cholesterol; 1 gram fat; 0 saturated fat; 13 grams carbohydrates; 5 grams protein; 3.08 grams fiber.