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.
CAPITOL HILL BEAN SOUP
a friend gave me this recipe..it is excellent! do not add salt until the beans are tender..is toughens them up
Provided by grandma2969
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak beans overnight.
- Drain and cover them with water, add soup bone or chopped ham.
- Bring to a boil and let get almost tender.
- Add onion, celery, parsley and garlic, cook till done.
- Add the mashed potatoes and seasonings.
- Cook slowly for a while longer.
Nutrition Facts : Calories 467.8, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.5, Sodium 151.4, Carbohydrate 88.4, Fiber 31.1, Sugar 11.4, Protein 27.6
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.
BEAN SOUP
A tasty ham and navy bean soup.
Provided by Pat Keene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
- Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
- Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g
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.
HEARTY BEAN SOUP
Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.
Provided by marci rogers
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 8
Number Of Ingredients 11
Steps:
- Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
- Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
- Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
- Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g
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.
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