U. S. Senate Bean Soup - cooking recipe

Ingredients

1 1/2 lb. dried navy beans
2 large onions
3 stalks celery
2 carrots
1 c. diced ham
1 clove garlic
6 sprigs fresh parsley
1 tsp. thyme
salt and pepper to taste

Preparation

Rinse beans in cold water. Check carefully for rocks and pebbles and cover with water. Soak at least 8 hours or overnight. Drain and return beans to pot. Cover with 5-inches of water. Finely chop onions, celery, garlic and carrots and add to pot. Add ham and remaining ingredients. Bring to a boil; reduce heat and add water as needed or it will burn. Keep beans covered with water at all times and stir often. Season to taste. Soup is best when prepared a day ahead of time and reheated.