---------- Recipe via Meal-Master (tm) v8.02
       Title: SENATE BEAN SOUP
  Categories: Soups
       Yield: 1 servings
       1 lb Navy Beans Dry
       2 qt Chicken Stock
       1 ea Ham Hock Smoked
       1 lg Onions Raw Chopped
       8 oz Carrots Peeled Diced
       8 oz Celery Raw Diced
       2 ea Garlic Clove Minced
       1 ea Onion pique
       3 c  Potatoes Large dice
            Tabasco sauce to taste
   1. Soak beans overnight. 2. Combine beans, soaking liquid, stock, hock, and
   cook for 1 hour. 3. Sweat the onions, carrots, and celery for 4 or 5
   minutes, or
      until the onions are translucent.  Add the garlic until you can
      smell the aroma. 4. Add the beans, stock mixture, and hock to the
   vegetables. 5. Add the onion pique and potatoes and simmer until the beans
      and potato are tender. 6. Remove the onion pique and ham hock. Dice ham
   and reserve. 7. Puree half the soup. Recombine the puree and reserved ham
      the soup. 8. Adjust the seasoning with tabasco and with salt and pepper.