Senate Bean (Potato) Soup
After
soaking up the super amplified rays from the sun in Destin, Florida, my
husband, kids, dad and step-mom, went goo goo over the .18 cent bean soup from
McGuires Pub. Yes, I meant to write .18 cents! The soup was very thick and
creamy. My version was not the same, but I liked it better. It’s somewhat of a
cross between bean soup and potato soup. YUM!
Ingredients:
2
lb navy or northern beans, rinsed and soaked overnight; drain water
1
medium onion, chopped
1
carrot, chopped
3
cloves garlic, chopped
1-2 stalks celery, chopped
1
ham shank*, or pork neck bones
1
1/2 tsp salt
Water
(Approx 8-9 cups – enough to cover beans and bone[s])
1/8 tsp black pepper
1/ 8 tsp of crushed red pepper flakes, optional
Small Pinch
nutmeg
2 Bay Leaf
2
medium sized russet potatoes, *mashed (about 2 cups mashed potatoes)
Directions:


*Use
a fork or knife to poke a few holes in potatoes. Place in microwave and cook
for 5-10 minutes or until soft. Remove from microwave and let cool. Peel skin
and mash potatoes; mixing in broth from the soup to make it creamy. Once creamy
add to soup and stir well.
**Potato
flakes can be substituted for mashed potatoes.
***DH likes this with more whole beans. I prefer the beans mashed.
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