How to Make Award-winning Capitol Hill Bean Soup

Capitol Hill Bean Soup.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, capitol hill bean soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Capitol Hill Bean Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It's simple, it is quick, it tastes yummy. Capitol Hill Bean Soup is something that I've loved my whole life. They are fine and they look wonderful.

To begin with this particular 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.

The ingredients needed to make Capitol Hill Bean Soup:

1. {Take 1 pound of dried white navy beans, sorted of debris and rinsed.
2. {Get 1 of (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).
3. {Take 2 1/2 quarts of water (10 cups).
4. {Take 1 of large russet potato (about 8 oz.).
5. {Get 3 cups of chopped celery (about 6 stalks).
6. {Take 3 cups of chopped yellow onion (about 3 medium onions).
7. {Get 1-3 of Garlic clove, minced.
8. {Make ready 3 teaspoons of kosher salt.
9. {Make ready 3/4 teaspoon of black pepper.
10. {Get 1/4 cup of chopped fresh flat-leaf parsley.

Instructions to make Capitol Hill Bean Soup:

1. 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..
2. 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..
3. 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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