Senator Lodge’s Bean Soup (Served in Senate Restaurant since 1893)

4 to 4 Qts. Water
2 cups (1lb.) dried pea beans
1 lg. onion, peeled & pierce w/ 3 cloves
4 sprigs fresh parsley
1 med.-sized bay leaf
1 Tbsp. salt
2 Ham Hocks
1 1⁄2 cups finely chopped onion
1 cup finely chopped celery
1⁄4 cup finely chopped fresh parsley
1 tsp. finely chopped garlic
1⁄2 tsp. freshly ground pepper
Bring 2 qts. Water to boil, drop in washed beans; boil for 2 min. Turn off heat and let soak for 1 hr. Add onion w/ cloves, and parsley. Simmer partially covered 1 hr. Discard onion and herbs. Drain beans thru a sieve, measuring liquid. Add enough fresh water to liquid from beans to make 3 quarts. Return liquid and beans to kettle, add the ham hocks and bring to a boil over high heat. Reduce heat and simmer partially covered for 2 hours. Stir in the chopped onions, celery, parsley, garlic and salt and pepper and simmer, partially covered for 45 minutes. Cut useful meat into 1⁄2 inch pieces. Add to soup; season to taste.

~Maude Marian Barker Bevan

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