Senate Navy Bean Soup

Name: Senate Navy Bean Soup
Yield: Serves 6 to 8
Ingredients: , Salt and pepper; 1 pound (2 1/2 cups), navy beans, picked over and rinsed; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 2 , celery ribs, chopped fine; 2 , garlic cloves, minced; 3 , whole cloves; 2 (12-ounce), smoked ham hocks; 8 ounces, russet potatoes, peeled and cut into 1/4-inch pieces; 1 tablespoon, cider vinegar

Main Courses
Vegetables
Soups

By Christie Morrison ･ Appears in Cook's Country October/November 2014

A mainstay in the U.S. Senate dining room for more than a century, this simple bean soup was in dire need of reform.

SERVES 6 to 8

TIME 2 hours, plus 8 hours soaking

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