Capitol Hill Bean Soup

Ingredients

• 1 lb. dried white navy beans, sorted of debris and rinsed

• 1 (about 1-lb.) ham bone or uncured ham hock

• 2 1/2 qts. water

• 1 large russet potato (about 8 oz.)

• 3 cups chopped celery (about 6 stalks)

• 3 cups chopped yellow onion (about 3 medium onions)

• 1 garlic clove, minced

• 3 tsp. kosher salt

• 3/4 tsp. black pepper

• 1/4 cup chopped fresh flat-leaf parsley

Description

1. Soak beans:

   Place beans in a Dutch oven; add water to cover, and soak 8 hours or overnight. Drain beans. Return to Dutch oven.

2. Boil ham bone and beans:

   Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.

3. Cook potato:

   Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato.

4. Add vegetables and seasoning:

   Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour.

5. Remove meat from bone:

   Remove ham bone from Dutch oven, and let stand until cool enough to handle, about 20 minutes. Remove and discard bone and fat; dice meat, and stir into bean mixture. Top each serving with chopped parsley.