Back on a SOUP KICK!

I'm back on a soup kick, ok seriously when have I ever left my love for soup?! And with these cold winter days and nights, we all need to warm up! If I've told you once, I'll tell ya again, soup is a wonderful way to fill up on good nutrition fast AND help you to lose weight! Now I'm not saying you can sip on lobster bisque until the cows come home; now that would just be silly! But there are so many ways to make good for you healthy soups, and even makeover the not so good for you ones (those crowded with butter and cream!) that you would be missing out if you were not to incorporate soup into your day. It's quick, economical, and fast (microwave, anyone?) And making them is soooooooooooo easy, you can have a batch that will be with you for a week. Of course, if you are to buy soups at the store, first try to get some homemade ones at your local grocer, or favorite sandwich shop, or look for labels that have low sodium. (canned soups can be very high in salt!) So go as natural as possible when you buy soup, and try to make a batch on the weekend that will last you the week. It's really easy, promise!!
SO since this week has been a monumental occasion for our USA with the Inauguration and MLK Day sitting side by side this past monday, I thought I would share with you this classic "Senate Bean Soup", a soup that has been on the Senate's menu since the early 20th century! So there you go, a recipe and a little bit of US history all in one bite ;) P.S this is one you'll want to do on the weekend so it can sit and simmer

Senate Bean Soup

 

Ingredients

• 1 pound dried small white beans, rinsed and picked over for stones
• 12 cups water
• 1 ham hock
• 1 bay leaf
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup shopped carrot
• 1 potato, peeled and chopped
• 2 cloves garlic, chopped
• Salt and pepper
• 1/4 cup chopped parsley

Directions

To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain. Alternatively, place beans in a large pot and cover with water. Bring to a boil and tightly cover pan with plastic wrap. Let sit for an hour.
In a large heavy pot, combine beans with ham hock, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in onion, celery, carrot, potato and garlic. Simmer for another hour or until soup is very thick. Remove ham hock and strip off meat from bone, discarding the rind and fat. Stir meat into soup and season with salt and pepper. Stir in parsley and serve hot.