1/2 Pound Navy Beans 2 Quarts Beef Stock 1 1/2 Quarts Water 1/2 Pound Ham, Chopped 3 Tablespoons Butter 1/2 Pound Potatoes, Sliced 2 Large Onions, Diced 1/4 Teaspoon Pepper 4 Stalks Celery, Sliced 1/4 Teaspoon Thyme
Soak navy beans overnight or several days in 1 1/2 quarts water, changing water as necessary.
Melt butter in a stockpot; saute onions and celery until slightly tender. Add beans, beef stock, ham and potatoes; simmer partially covered, for about 3 hours, stirring occasionally. Add water as necessary during cooking. Season with pepper and thyme; simmer, uncovered for 15 minutes. Serve hot. Makes 8 servings.
2001 Recipe - April Ferre - From Soups and Stews by Barbara Grunes, 1985.
"So many times I go looking for recipes because I've tasted something at a friend's place or at a restaurant that I want to recreate at home. In this case, I had my first taste of Senate Bean Soup at the Tercero Dining Commons at UC Davis while a freshman living in the Tercero G building. The Tercero DC had the best food on campus. The wok bar was a favorite, as was the Plum Glazed Duck (which took me awhile to find a comparable recipe), and this soup." - April Ferre
