CAPITOL HILL BEAN SOUP RECIPE
Hearty bean soup has been on the menu in the Senate's restaurant every day since at least 1903. You could say it's a rare unanimous mandate. According to one story, the tradition was started by a Congressman from Idaho who contended the soup should always include mashed potatoes, presumably Idaho potatoes. Another story attributes the soup request to a Senator from Minnesota who simply loved the stuff, despite no obvious ingredient connection to his home state. Senate Bean Soup (the more common name for this dish) is so iconic that it has its own recipe page on the Senate website, one version with spuds and one without. It's easy to see why it's so popular. The soup is inexpensive, easy to prepare, and although it needs to simmer for a couple hours, requires little attention beyond an occasional stir. If you don't have time to soak the dried beans for 8 hours or overnight, try this quick-soak method. Put the beans in a large pot, add water 2 inches above the beans, and bring to a boil. Cover, remove from heat, and let stand 1 hour. Drain the beans, and then cook according to the recipe.
Provided by Southern Living Test Kitchen
Categories Soup
Time 10h25m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Place beans in a Dutch oven; 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.
- 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. 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.
SENATE BEAN SOUP (THE OFFICIAL RECIPE)
Steps:
- Rinse the navy beans and pick over. Place beans into large pot with two quarts of cold water and the ham hock. Bring just to a boil, then lower to a simmer and cook for approximately three hours in a partially-covered pot, stirring occasionally, until the beans have fully softened.
- Remove ham hocks and set aside to cool. Meanwhile, lightly brown the onion in butter and add to the soup. Pull meat from the ham hocks and return to soup. Stir. Before serving, bring to a boil and season with salt and pepper.
U.S. SENATE BEAN SOUP
Chock-full of ham, beans and celery, this hearty soup makes a wonderful meal at any time of year. Freeze the bone from a holiday ham until you're ready to make soup. Plus, once prepared, it freezes well for a great make-ahead supper! -Rosemarie Forcum White Stone, Virginia
Provided by Taste of Home
Time 4h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours., Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer., Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.
Nutrition Facts : Calories 229 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 14g protein.
GRANDMA B'S BEAN SOUP
An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.
Provided by RENEE R
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 16h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
- Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
- Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.
Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g
SENATE BEAN SOUP
Provided by Food Network Kitchen
Time 2h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
- Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
- Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
- Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.
THE FAMOUS SENATE RESTAURANT BEAN SOUP
Whatever uncertainties may exist in the Senate of the United States, one thing is sure: Bean Soup is on the menu of the Senate Restaurant every day. The origins of this culinary decree has been lost in antiquity, but there are several oft-repeated legends. One story has it that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907 and sat as chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring that the bean soup be on the menu every day. Another account attributes the bean soup mandate to Senator Knute Nelson of Minnesota, who expressed his fondness for it in 1903. In any case, Senators, and their guests, are always assured of this hearty, nourishing dish. They know they can rely upon its delightful flavor and epicurean qualities. (Recipe from the Honourable and Mrs. John D. Rockefeller, IV, U.S. Senator, West Virginia.)
Provided by Millereg
Categories Ham
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.
- Put on the fire with four quarts of hot water.
- Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
- Braise one chopped onion in a little butter, and when light brown put it into the soup.
- Season with salt and pepper then serve.
- Do not add salt until ready to serve.
SENATE NAVY BEAN SOUP
I can't read my handwritten recipe card that this was written on because of all the spills that landed on it whilst making this delicious, comforting soup. I clipped this from a newspaper (or magazine?) years ago and my husband has since taken over the task of making this soup from any hambone that he can acquire. I do hope you enjoy this as much as we do. :)
Provided by rsgunnell
Categories Ham
Time 5h
Yield 2 quarts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans, drain then soak in large pot.
- For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
- Soak beans overnight.
- In large frypan melt butter, saute celery, onion and garlic until tender.
- Drain beans, reserve liquid.
- Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
- Heat to boiling, reduce to low.
- Cover and simmer 3 hours or until beans are tender and soup thickens.
- Remove meat from bone and add to soup.
- Remove a cup or two of beans, mash and return to make a thicker soup if desired.
CONFEDERATE BEAN SOUP
This recipe is attributed to Paula Deen, but I got it from another internet source. This soup has a bit of a sweet taste, so don't be surprised, but is a great, quick soup to make and delicious with some hot, crusty French bread.
Provided by LorenLou
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the margarine in a large saucepan, then fry the bacon pieces in it until just beginning to crisp.
- Add the garlic, onion and green pepper. Cook until the veggies are wilted.
- Gently stir in the beans and sausage, and simmer uncovered for about 15 minutes.
- Stir in the half and half, and simmer about 10 more minutes.
U. S. SENATE BEAN SOUP
Make and share this U. S. Senate Bean Soup recipe from Food.com.
Provided by MizzNezz
Categories Beans
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Put beans and enough water to cover in pot.
- Bring to a boil, and boil for 2 minutes.
- Remove from the heat and soak for 1 hour.
- Drain and rinse beans.
- In large pot, put beans, ham bone, and 3 quarts water.
- Bring to a boil.
- Reduce heat,cover and simmer for 2 hours.
- Add next 5 ingredients.
- Add salt and pepper to taste.
- Simmer for 1 hour.
- Remove hambone.
- Remove meat from bone and cut in small pieces.
- Return to pot.
- Heat through.
SENATE BEAN SOUP
This is an old recipe given to me by my mother. I have tasted different versions but this one is my family's favorite.
Provided by ratherbeswimmin
Categories Ham
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Wash and sort beans; in large kettle, cover beans with 6-8 c hot water.
- Bring to a boil; boil 2 minutes; remove from heat, cover, and let stand for 1 hour.
- Add another 2 quarts of cold water and ham bone.
- Bring to a boil; reduce heat and simmer 1 1/2 hours.
- Stir in remaining ingredients; simmer 20-30 minutes until beans are tender.
- Remove ham bone, trim off meat and return meat to soup; remove bay leaf.
- Serve hot; freezes well.
Nutrition Facts : Calories 111.2, Fat 0.6, SaturatedFat 0.2, Sodium 151.7, Carbohydrate 21.8, Fiber 7.1, Sugar 1.6, Protein 5.5
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