McGuires Senate Bean Soup (next time in Destin)

McGuire's Senate Bean Soup (truly something you must try)



from Taste of the South June/July 2009

1 lb dried navy beans
4 pints water
1 bay leaf
3 whole cloves
1 large ham bone, preferably with bits of meat left on it
1/2 cup chopped onion
2 stalks of celery, including leaves, roughly chopped
2 large carrots, peeled and chopped
1 & 1/2 tsp salt
16 turns freshly ground black pepper

Rinse the beans and place in a large bowl. Add the water and let the beans soak overnight, covered. When ready to start cooking, drain the beans and place in a large pot with the ham bone. Add cold water to cover, plus an additional two inches. Bring to a boil. Meanwhile make a cheese cloth pouch containing the bay leaf and cloves.


When the water is boiling add the pouch, onion, celery, carrots, salt, and pepper. Reduce the heat to a simmer. Cook stirring occasionally, until the beans are tender and the meat is falling off the bone, about 3 hours. Remove the pouch and the bone. Shred the meat and add it back to the soup before serving.

Makes 6 to 8 servings.