Serves: 13
Total Calories: 123
Sort and wash beans. Cover with water and soak overnight. (If you have forgotten to put beans on to soak, you can: cover beans with water and heat to a rolling boil; cover and let sit for an hour or so.) Drain and cover with water; add soup bone or chopped ham.
Bring to a boil and add onions, celery, parsley, and garlic. Cook until done. Add the mashed potatoes and seasonings; cook slowly for a while longer.
Note: I usually use turkey ham cut in small cubes.
Editor's Extra: If you don’t have leftover mashed potatoes on hand, microwave a small peeled, cubed potato in 2 tablespoons salted water 5 minutes on HIGH, covered. Mash.
This Capitol Hill Bean Soup recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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