U. S. Senate Bean Soup - cooking recipe

Ingredients

1/2 lb. dried beans (marrow, navy, pea or Great Northern)
water
1 meaty ham bone, split
2 cloves garlic, minced or pressed
2 small potatoes, cooked and mashed (no milk or butter)
1 small onion, chopped
2 stalks celery, chopped
salt and black pepper to taste

Preparation

Pick over beans; wash thoroughly.
Drain and soak overnight in a large kettle with 5 quarts water.
The next day, drain liquid and measure.
Add enough water to make 2 quarts.
Add ham bone and garlic.
Cover and bring to a boil.
Reduce heat and simmer 2 hours.
Add potatoes, onion and celery; simmer 1 hour longer or until beans fall apart.
Remove bone.
Cut up any meat into small pieces.
Return to soup; season to taste with salt and black pepper.
Makes 4 main dish servings.