High Viscosity Bean Soup

I made bean soup out of the leftover Christmas ham bone. All the meat had been gnawed away by J. I mean there was not one morsel left. He was raised by wolves. Just kidding. I think. Of course I used my 30 year old beans. I was raised by squirrels.

Senate Bean Soup

From Betty Crocker

12 to 14 servings

Ingredients:

1 lb. dried navy beans (about 2 cups)
12 cups water
1 ham bone
2 1/2 cups mashed cooked potatoes
2 tsp. salt
1/4 tsp. pepper
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped
1 clove garlic, finely chopped

Directions:

Heat beans and water to boiling in Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.

Add ham bone. Heat to boiling; reduce heat. Cover and simmer until beans are tender; about 2 hours. Stir in remaining ingredients. Cover and simmer 1 hour. Remove ham bone; trim ham from bone and stir into soup.

You can substitute celery salt for the salt and celery. I make this very thick by adding more potatoes, usually in the form of potato flakes or pearls. I throw in a handful of dehydrated carrots as well.