So, this recipe is famous because it’s been served in the U.S. Senate restaurant ever since 1901. I, on the other hand, was just introduced to it this fall, and it’s already one of my favorite meals. Who’d guess that a ham bone and beans could make something so delicious? The recipe comes from my older copy of the Joy of Cooking.

Senate Ham and White Bean Soup

1 1/4 c. small dried white beans
7 c. cold water
1 small ham hock
1 large onion, diced
3 medium celery stalked with leaves, chopped
1 large potato, peeled and finely diced
2 cloves garlic, minced
1 1/2 t. salt
1/2 t. black pepper
2 T. fresh parsley, chopped

In a pot, soak the beans overnight in cold water (cover the beans with water until the water is an inch above the beans). Drain the water, and add the 7 c. cold water and ham hock. Bring to a boil and then allow to simmer until the beans are tender, 1 1/4 hrs. Take the bone out, remove extra meat and dice it; discard the bone, skin, and fat.

Return the meat back to the pot and add the remaining ingredients, except for the parsley. Simmer until the potatoes are soft, 20-30 minutes. Remove from heat and mash the soup with a potato masher until the soup is creamy. Add the chopped parsley and serve.