Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, capitol hill bean soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Capitol Hill Bean Soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Capitol Hill Bean Soup is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have capitol hill bean soup using 10 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make Capitol Hill Bean Soup:
- Take 1 pound dried white navy beans, sorted of debris and rinsed
- Make ready 1 (about 1-lb.) ham bone or uncured ham hock (I used the center bone with lots of meat from the ham dinner we had the day before)
- Get 2 1/2 quarts water (10 cups)
- Prepare 1 large russet potato (about 8 oz.)
- Prepare 3 cups chopped celery (about 6 stalks)
- Prepare 3 cups chopped yellow onion (about 3 medium onions)
- Make ready 1-3 Garlic clove, minced
- Prepare 3 teaspoons kosher salt
- Prepare 3/4 teaspoon black pepper
- Prepare 1/4 cup chopped fresh flat-leaf parsley
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Steps to make Capitol Hill Bean Soup:
- Place beans in a Dutch oven or large casserole; add water to cover, and soak 8 hours or overnight. Drain beans. Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.
- 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. Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour.
- 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
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