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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 Strength Boosting Snacks.

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Have a shot at eating almonds if you don’t have problems with nut allergies. Almonds provide a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. Almonds are a natural way to obtain B vitamins as well as other vitamins and minerals. They generally do, however, contain tryptophan-the same enzyme that makes you tired after eating turkey. Regarding almonds, however, they wont allow you to really miss a nap. Instead, these nuts aid in reducing stress and provide a calming feeling throughout your body. Your emotional level is often lifted by just eating almonds.

A large variety of instant health snacks is easily obtainable. Determining to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to capitol hill bean soup recipe. To make capitol hill bean soup you need 10 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Capitol Hill Bean Soup:
  1. You need 1 pound dried white navy beans, sorted of debris and rinsed
  2. Take 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. Provide 2 1/2 quarts water (10 cups)
  4. Take 1 large russet potato (about 8 oz.)
  5. Take 3 cups chopped celery (about 6 stalks)
  6. Provide 3 cups chopped yellow onion (about 3 medium onions)
  7. Prepare 1-3 Garlic clove, minced
  8. You need 3 teaspoons kosher salt
  9. Provide 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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