Senate Bean Soup
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
6 cups water
1 bay leaf
1/8 teaspoon powdered thyme or 1/4 teaspoon crushed leaves
1/2 pound potatoes
1/4 cup milk
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped parsley
1 small clove garlic, chopped
1 1/2 teaspoons salt
Bring Randall Beans, bay leaf and thyme to a boil, cover, and cook over low heat about 45 minutes.
Meanwhile scrub potatoes, cut in halves or quarters, and steam until tender. Put through ricer or mash with a fork. Beat in milk to make fluffy.
Add potatoes and remaining ingredients to cooked beans, cover and cook gently for 1 hour, stirring occasionally and lightly mashing beans to a pulpy consistency with the back of a spoon.
Adjust seasoning and serve.
Serves 4 to 6.