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Senate Bean Soup

Senate Bean Soup

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 4 hr
  • Total Time: 4 minute
  • Yield: 8 servings 1x
  • Category: Snack/Appetizer


  • 2 cups dried navy beans, sorted and rinsed
  • 12 cups water
  • 2 pounds smoked pork hocks
  • 2 1/2 cups mashed potatoes
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 large onion, chopped
  • 2 medium stalks celery, chopped
  • 1 clove garlic, finely chopped


  1. In a Dutch oven, bring the beans and water to a boil. Continue to boil, uncovered for 2 minutes. Remove from heat. Cover, and let stand 1 hour.
  2. Add pork hocks, and reheat until boiling. Reduce heat, re-cover, and simmer until beans are tender, about 2 hours.
  3. Stir in potatoes, salt, pepper, onion, celery and garlic. Cover and simmer, 1 hour.
  4. Transfer pork hocks to a cutting board. Allow to cool, then remove meat. Remove fat from the meat, then cut into 1/2-inch pieces. Stir meat into soup, then serve.