Senate Bean Soup - cooking recipe

Ingredients

1 lb. dry navy beans, rinsed and picked over
10 c. water, divided
1 small ham hock (about 6 oz.) or 1 lb. pork neck bones, spareribs or country ribs
1 bay leaf
1 tsp. pepper
1 large onion, chopped
2 large ribs celery, chopped fine
1/4 c. parsley
2 cloves garlic, minced
1 tsp. each: salt, oregano and basil
1/2 tsp. nutmeg

Preparation

In large saucepot or Dutch oven, soak beans overnight in 6 cups water (or bring to boil; boil 2 minutes and let stand, covered 1 hour).
Add remaining 4 cups water, the ham hock, bay leaf and pepper.
Bring to boil.
Reduce heat; simmer 1 1/4 hours or until beans are almost tender.
Stir in remaining ingredients; cover.
Cook 20 to 30 minutes more until beans are tender. Discard bay leaf.
Cut meat from bones and return to soup.
Makes 6 servings.