u. s. senate bean soup

(2 ratings)
Recipe by
donna clark
salt lake city, UT

I lived in Richmond Va. for 16 years, and on the weekends, would go into D.C. I loved to go through the U.S. Capital. The U.S. Senate has came to stand for many things in the Republic. One is its bean soup. Cookes ladle out gallons of 8-oz servings each day in the 11 dining rooms on the Hill.Senate bean soup can be served on any occasion that warrants a hot, steamy, filling and thick soup such as this. I love bean soup and this is a tasty recipe that I enjoy very much.

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For u. s. senate bean soup

  • 1 lb
    great nothern or navy beans
  • 1
    meaty ham bone or 2 smoked ham hocks
  • 3 qt
    water to cover the beans
  • 3 md
    onions chopped finley
  • 3 clove
    minced garlic
  • 3
    stalks celery. finely chopped
  • 1/4 c
    finely chopped parsley
  • 1 c
    mashed potatoes or 1/3 cup instant potato flacks
  • 1/4 tsp
    pepper
  • 1/4 tsp
    salt to taste
  • snippets of parsley or chives to garnish

How To Make u. s. senate bean soup

  • 1
    Place beans in a pot of cold water and soak overnight, drain the beans and replace the water to cook.
  • 2
    Using a 5-quart pot , place the drained beans in with 3-quarts of cold water.Bring the water to a boil , reduce heat and simmer over low heat for 2 hours along with the ham bone.
  • 3
    In the meantime chop the onions, garlic, celery, and parsley. When the beans and meat has cooked for 2 hours , add the chopped vegatables and the potatos to the pot. Simmer for one hour longer or until beans are tender.
  • 4
    Season with salt and pepper to taste. Remove the bones and meat from the soup, Dice the meat into 1/2 inch pieces and return to the pot. Discard the bones. Garnish with snippets of parsley or chives when ready to ladle into bowls.
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