Title: United States Senate Restaurant Bean Soup
Categories: Soup, Vegetable
Yield: 8 Servings

4 qt Hot water
1 1/2 lb Smoked ham hocks
2 lb Small navy pea beans
1 Onion, chopped

Butter Salt and pepper

Wash beans and run through hot water until beans are white again. Put on
the stove with four quarts of water. Add the smoked ham hocks and boil
slowly in a covered pot, approximately three hours.

Braise chopped onion in a little butter, and when light brown, put in bean
soup.

Season with salt and pepper, then serve. Do not add salt until ready to
serve.

Serves 8 Posted by John Hartman. Courtesy of Fred Peters.
Posted to MC-Recipe Digest V1 #370, by Walt Gray on
Sun, 12 Jan 1997.