Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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American, Main Dish, Soup

U.S. Senate Bean Soup

Source: Taste of Home April/May 1993, p31

Servings: 10

Preparation Time: 30 minutes
Start to Finish Time: 4 hours 15 minutes
Cook Time: 3 hours 45 minutes


  • 1 pound dried great Northern beans
  • 1 meaty ham bone, or 2 smoked ham hocks
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 3 celery ribs, chopped
  • 1/4 cup fresh parsley, minced
  • 1 cup mashed potatoes, or 1/3 cup instant potato flakes
  • salt and pepper, to taste
  • minced parsley, or chives


  1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
  2. Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.
  3. Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
  4. Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

Yield: 8-10 servings (2-1/2 quarts)

Cuisine: American

Copyright: Taste of Home

Per Serving (excluding unknown items): 213 Calories; 3g Fat (12.1% calories from fat); 13g Protein; 35g Carbohydrate; 10g Dietary Fiber; 11mg Cholesterol; 74mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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