Bean Soup
​Senate Bean and Ham Soup 

1 lb of small navy beans
1 lb of smoked ham hocks or a leftover cooked ham bone
with some ham meat still on it
1 cup chopped onion, 
1 chopped carrot
3/4 cup potatoes, diced
½ teaspoon black pepper
½ teaspoon celery seed
4 cubes of chicken flavor bouillon
Pinch of baking soda
1 washed turnip for flavor, remove and discard after cooking
1 tablespoon butter
Salt may not be needed
8 cups water

Follow the pre-soak bean preparation instructions on bean package. Add 8 cups of hot water to a pot. Add bouillon and stir until devolved, add the washed and presoaked navy beans, smoked ham hocks or ham bone, carrots, potato, turnip, celery seed and baking soda. Fry chopped onion in butter until light brown then add to pot. Cover Pot and boil slowly 2- 3 hours. Stir often. Last half hour add pepper. Taste, it may not need any salt.

Serves: 4

Serve with Corn Bread and Ice Tea