ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

U.S. SENATE BEAN SOUP
(This is the famous soup served for decades at the cafeteria at the Capital. It's also a good way to use leftover mashed potatoes.)

Ingredients

1/2 pound Navy Beans, dried

3 cups Water

3 cups Chicken broth

1 large Ham hock

1 medium Onion, diced

1/2 cup Celery, diced

1 teaspoon garlic powder

1 cup Mashed potatoes

Salt and pepper to taste

Directions

Cover the beans with water and soak overnight. Drain. Place in a large pan and add the water, chicken broth, ham hock, onion, celery, and garlic powder. Slowly bring to a boil over medium-high heat, skimming any fat or "foam" that rises to the surface. Reduce the heat and simmer until the beans are soft (about two hours). Whisk in the potatoes and season. Simmer for 15 more minutes.

Note: I prefer to cook these beans for 2-1/2 hours because I like them very soft.

Serves 4-6