Senate Ham Bean Soup

Servings: 8
Time: 30 minutes prep, 3 hours total

Ham hocks are often an overlooked cut of pork, but they add a delicious richness and body to winter soups! This recipe is also perfect to use if you have a little leftover potatoes. Fun fact - a version of this soup has been served in the US Senate for over 100 years. It was favorite of Knute Nelson, a Minnesota Senator in the early 1900s!

3 qt. chicken stock or water
​1 lb. dried navy beans or Great Northern beans, rinsed well
1 meaty smoked ham hock (around 2 lb.)
4 T. butter or olive oil
2 large red onions, coarsely chopped
4 celery ribs, choppped
4 cloves fresh garlic, chopped
1/2 c. white cooking wine
1/2 c. fresh parsley, chopped
1 c. mashed potatoes
salt and pepper to taste

In a Dutch oven, put water / stock, beans, and ham hock. Cover and bring to a boil. Let simmer for 2 hours, or until the beans are softened. 
In a saucepan, melt butter over medium-low heat. Add the onions and celery until the onions are translucent and softened, about 3-5 minutes. Add the garlic, cook just until fragrant, about 30 seconds. Add the wine and cook until it is reduced by about half, about 2 minutes. 
When the beans are softened, remove the ham hock and place on a cutting board. Cool until easy to handle, then pull the meat off the bone and chop it. Return the meat to the pot, along with the onion mixture, parsley, and potatoes and simmer for another 30-60 minutes to let flavors meld. Season with salt and pepper; serve.