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U.S. Senate Bean Soup
1 lb. dried Navy beans
1 ham bone (get one with plenty of meat on it)
12 c. water
3 medium onions, chopped fine.
3 cloves fresh garlic, minced.
3 celery stalks, chopped fine.
1/4 c. fresh parsley, (chopped fine)
1 c. mashed potatoes
1 tsp. salt (or less to taste)
1/4 tsp. pepper
1/4 c. chopped fresh chives
Wash the beans and remove those that float in the wash water. Soak beans overnight in enough water to cover them by several inches. Drain. In a large kettle, place 3 quarts of cold water. Add the drained beans and the ham bone, and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours. If scum forms on the surface, skim it off. Chop the onions, garlic, celery, and parsley. Add to the pot. Add the mashed potato to the pot. Simmer 1 more hour. Check the beans. If they are not yet tender, then simmer some more. Add salt and pepper. Remove the ham bone and pull the meat from it. Cut the meat into small chunks, and toss them back into the soup. Serve piping hot into preheated bowls, and sprinkle chopped fresh chives atop each. Serves 6.
In general, mankind, since the improvement in cookery, eats twice as much as nature requires.
~Benjamin Franklin
When you put together dry ingredients for a cake or muffins, make several and put the extra in Ziploc bags, the next time you make a cake or muffins, your dry ingredients are ready to go, less time, less work. Be sure to label your bags, extra computer disk labels work fine - Lemon Muffins, add 2 eggs, etc., and baking time and temp. You won't even need to get out your cookbook or recipe, and you can also put them in a pretty bag and use as little gifts.
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