Classic Senate Bean Soup

Soak the beans overnight in enough cold water to cover. Drain well.

Heat a skillet over medium heat. Add the oil or bacon drippings, carrots, onions, celery, and garlic. Cook, stirring, until the vegetables just start to soften but are not browned.

In a measuring cup, mix together the hot water and bouillon cube until the bouillon cube is dissolved.

Combine the soaked beans, sauteed vegetables, and ham to a Dutch oven or crock pot. Add just enough water to cover the beans.

If cooking stovetop, bring the soup to a boil over medium-high heat then reduce heat to low and cook, covered, for 2 hours adding additional water as needed.

If cooking in the crock pot, cover the crock pot and cook on low for 8 hours or until the beans are soft.

Once the beans are tender, add the bouillon, celery salt, onion powder, salt, black pepper, and parsley. Mix well.

Adjust seasonings as needed, serve hot.