2 thoughts on “Weekly Menu (Dec. 28)

  1. Saw you were planning a ham soup for this week, and thought you might like to try my version of U.S. Senate bean soup. If not this week, then maybe someday! Fondly, Paula (another food friendly lawyer, who also lived in Chicago for a while!) Paula’s Version of Senate Bean Soup
    1 lb. (16 oz.) dried Navy Beans
    1 large ham bone plus scraps of leftover ham
    2 cups leftover mashed potatoes
    4 tbs. butter
    4 celery stalks
    1 cup shredded carrots
    2 large onions
    3 large cloves of garlic
    2 ½ quarts chicken broth (I use sodium free)
    ½ cup chopped parsley
    1 ½ cups good Sherry

    Put the dried beans in pot and cover with water to 2 inches above the beans. Bring to a boil for three minutes, remove from heat, cover and let sit one hour. Drain. Keep pot aside for use cooking the vegetables. In a LARGE crockpot, combine rinsed beans, ham bone and ham trimmings, and chicken broth on high. Allow to cook for two hours. While the broth is cooking, combine onion, carrots, garlic, celery and parsley in a food processor and pulse till finely chopped. Squeeze out the liquid, and transfer the vegetables to the pot you put aside, with the butter, and saute until soft, about five to ten minutes. Add the Sherry wine, and cook for another ten minutes. Add the leftover mashed potatoes, and mix well. Add the contents of your pot to the crockpot and cook on low for another 6 hours. Remove the ham bones and any tough ham bits, keeping the meat in the soup. Add some pepper to your taste. Stir well. It will keep warm in the crockpot all day for serving as you want it, and can be kept in the refrigerator for several days. It is great for cold winter days. Perfect served with hot fresh bread.

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