Ingredients for Paula Deen's Senate Bean Soup
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How to Make Paula Deen's Senate Bean Soup
- Rinse 2 cups of dried navy beans in hot water until the water runs clear.
- Place the rinsed beans in a large stockpot. Add 8 cups of water and bring to a boil.
- Reduce heat to low, cover, and simmer for 3 hours, or until beans are tender. Add more water if necessary to prevent sticking.
- While beans simmer, melt 2 tablespoons of butter in a medium skillet over medium heat.
- Add 1 medium onion, chopped, to the skillet and sauté until lightly browned, about 5-7 minutes.
- Add the sautéed onion to the pot of beans.
- Remove 2 cups of the bean mixture and puree it using an immersion blender or regular blender in batches. Return the pureed beans to the stockpot.
- Add 1 cup of diced, less-salty ham (such as a smoked ham hock or city ham) to the soup.
- Just before serving, season the soup with salt and pepper to taste. Garnish with 2 tablespoons of fresh parsley, chopped.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
12g
Carbs
15g
