Senate Bean Soup Recipe

In honor of the election tomorrow, I present to you the U.S. Senate’s recipe for their Bean Soup.

Senate Bean Soup

1 pound white Navy Beans
1 Cup chopped Onions
2 Tablespoons minced Garlic
2 Celery stalks, chopped
2/3 cup instant mashed potatoes
1/2 cup Cilantro, chopped
1/2 pound baby carrots
1 Tablespoon salt
1 Tablespoon Mrs. Dash (or other similar)
1 Teaspoon Oregano, dried
1 Teaspoon basil, dried
1 Teaspoon Nutmeg, ground
2 Bay leaves
1 quart water
1 quart beef stock
1 pound either Italian sausage, browned or minced Ham, your choice.

In a large stock pot bring 6-8 cups of water to a boil, add beans and boil for 2 minutes. Remove from heat and cover. Let stand for at least 1 hour. Drain. Add the water and the beef stock. Add the meat. Bring to a boil. Simmer for 1-2 hours until beans soften. You can add the vegetables at any time depending on how soft you want them to cook. Hold back the herbs and spices until 20 mintues prior to serving time to maintain best flavor. Add cilantro at the very end as it has a delicate flavor. Makes about 3 quarts.

For 12 bowls, it contains 234 calories per bowl and has 866 mg of sodium. If you are sensitive to sodium, skip the added salt.

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