This is the famous soup served for decades at the cafeteria at the Capital. It is a good way to use leftover mashed potatoes.
Serves 4-6
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 cup Mashed potatoes
Salt and pepper to taste
Cover the beans with water and soak overnight. Drain. Place in a large pan and add the water, chicken broth, ham hock, onion, and celery. 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.
