Senate Bean Soup

McGuire's Irish Pub Copycat Recipe

1-1 1/2 lbs dried navy beans (or you can use Great Northern Beans)
2 (32 oz.) containers of chicken broth
2 large carrots, peeled and diced
2 stalks celery, diced
1 sweet yellow onion, diced
2 cloves garlic, pressed
1/2 cup brown sugar
2 tablespoons Worcestershire
1 large ham bone or 2 ham hocks
2 tablespoons cumin
1 teaspoon mustard powder
3 bay leaves
salt and pepper, to taste
parsley, chopped for garnish

Start by rinsing your dried beans and then covering them in water and soaking overnight in a covered dish. In the morning drain and rinse the beans and pick out any bad or discolored beans. Pour beans into a crock pot. Add the diced onions, carrots, celery, and garlic.  Then add brown sugar, Worcestershire, and seasonings. Mix well. Top with both containers of chicken broth.

Finally nestle in ham bone or hocks and place 3 bay leaves on top. Cover and cook for 2 hours on high and 3 hours on low. Remove and discard bay leaves and remove ham. You can shred some meat off the ham bone and mix in.  Add more salt and pepper if needed. You can also serve with hot sauce.