Name: United States Senate Restaurant Bean Soup
Ingredients: 4 qt Hot water; 1 1/2 lb Smoked ham hocks; 2 lb Small navy pea beans; 1 Onion, chopped

One little lie leads to another, and pretty soon you’re telling whoppers. To soothe your sense of guilt, you lie to yourself too. Maybe you tell yourself you’re not really lying but just “repackaging the facts.” Maybe you take up the motto “You can’t make an omelet without breaking a few eggs.” Maybe you repeat false philosophies you’ve heard in the classroom, like “Acts must be judged by their consequences.” Or maybe you just make excuses: “I know the end doesn’t usually justify the means, but my case is special.” Before long you’ve told so many lies that you can’t even remember the truth. Worse yet, people who forget the truth usually go on the forget the Truth – and I think you know Who I mean!

J. Budziszewski

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Soup, Vegetable	8	Servings

INGREDIENTS

4	qt	Hot water
1 1/2	lb	Smoked ham hocks
2	lb	Small navy pea beans
1		Onion, chopped

INSTRUCTIONS

Butter Salt and pepper
Wash beans and run through hot water until beans are white again. Put on
the stove with four quarts of water. Add the smoked ham hocks and boil
slowly in a covered pot, approximately three hours.
Braise chopped onion in a little butter, and when light brown, put in bean
soup.
Season with salt and pepper, then serve.  Do not add salt until ready to
serve.
Serves 8 Posted by John Hartman. Courtesy of Fred Peters.
Posted to MC-Recipe Digest V1 #370, by Walt Gray <waltgray@mnsinc.com> on
Sun, 12 Jan 1997.

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