Congressional Bean Soup

This recipe was sent in by Hillbilly Housewife Newsletter subscriber Susan S.

  • 8 cups water
  • 1 pound dried Navy beans (rinsed and picked over)
  • 2 cups diced lean cooked ham
  • 1 cup finely chopped celery (we use the leaves too)
  • 1 onion, finely chopped
  • 2 Tbsp. finely chopped parsley
  • 1 tsp. salt (may need more to suit your taste)
  • 1/4 tsp. pepper

In a large pot, bring water to a boil. Add beans and boil gently 2 minutes. Turn off heat and let stand 1 hour. Pour all, including liquid, into a slow cooker. Add remaining ingredients. Cover and cook on HIGH all day until beans are very soft.

Here’s another great bean and lentil recipe for you … lentil and vegetable soup with dumplings.

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