The Famous Senate Restaurant Bean Soup Food

THE FAMOUS SENATE RESTAURANT BEAN SOUP

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 BEAN SOUP

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.

SENATE BEAN SOUP

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.

CAPITOL HILL BEAN SOUP RECIPE

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 NAVY BEAN SOUP

Steps:

• Wash and rinse the beans and discard any debris or dark-colored beans.
• In a large stockpot, combine the rinsed beans, the ham hock, and 4 quarts of water. Over high heat, bring to a boil, then simmer over low-medium heat until the beans are soft (about 2 hours).
• When the beans are almost ready, melt the butter in a medium-sized skillet. Add the garlic, onion, carrot, and celery, and saute until all the vegetables are soft.
• Add the softened vegetables to the beans and stir well. Remove the ham hock from the soup and cut the meat into small bite-sized pieces. Add the meat back into the soup.
• Use a potato masher to slightly mash some of the beans - this will give you a nice velvety texture. Season soup with salt and pepper before serving.

SENATE BEAN SOUP

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.

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.

CLASSIC AMERICAN SENATE BEAN SOUP

Steps:

• Gather the ingredients.
• Soak the beans in water overnight. Make sure the beans are covered with a couple of inches of water, as they can expand somewhat.
• Drain the beans.
• In a heavy-bottomed soup pot, combine the vegetable stock , the drained beans, and the ham hock. Bring to a boil, then reduce heat to a simmer .
• Simmer, covered, for 2 hours, occasionally skimming off any scum that forms on the surface.
• In a separate saucepan, heat the butter over a low-to-medium heat.
• Add the onion, celery, and garlic to the butter and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.
• Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
• Add the onion mixture, parsley, and the potato flakes to the soup and simmer for another hour or until the beans are tender.
• Remove the ham hock, pull the meat off the bone, and chop it up.
• Return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.
• Season to taste with kosher salt and white pepper .
• Serve right away and enjoy!