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Capitol Hill Bean Soup
Capitol Hill Bean Soup

Before you jump to Capitol Hill Bean Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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These changes are possible with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil contains monounsaturated fat which can help to lower bad cholesterol. It is also a great source of Vitamin E which has many benefits and is also terrific for your skin. If you presently eat lots of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. If at all possible, try buying organic produce that has not been sprayed with harmful pesticides. Looking for a local supplier of fresh produce will give you the choice of eating foods that still contain almost all of the nutrients which are typically lost when produce has been kept in storage before selling it.

As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to capitol hill bean soup recipe. You can cook capitol hill bean soup using 10 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Capitol Hill Bean Soup:
  1. Get 1 pound dried white navy beans, sorted of debris and rinsed
  2. Get 1 (about 1-lb.) ham bone or uncured ham hock (I used the center bone with lots of meat from the ham dinner we had the day before)
  3. Use 2 1/2 quarts water (10 cups)
  4. Use 1 large russet potato (about 8 oz.)
  5. Use 3 cups chopped celery (about 6 stalks)
  6. Use 3 cups chopped yellow onion (about 3 medium onions)
  7. Take 1-3 Garlic clove, minced
  8. Take 3 teaspoons kosher salt
  9. You need 3/4 teaspoon black pepper
  10. Use 1/4 cup chopped fresh flat-leaf parsley
Steps to make Capitol Hill Bean Soup:
  1. Place beans in a Dutch oven or large casserole; add water to cover, and soak 8 hours or overnight. Drain beans. Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.
  2. Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour.
  3. Remove ham bone from Dutch oven, and let stand until cool enough to handle, about 20 minutes. Remove and discard bone and fat; dice meat, and stir into bean mixture. Top each serving with chopped parsley

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