Congressional Bean Soup Recipes

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U.S. SENATE BEAN SOUP



U.S. Senate Bean Soup image

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

Categories     Dinner     Lunch

Time 4h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 9

1 pound dried great northern beans
1 meaty ham bone or 2 smoked ham hocks
3 medium onions, chopped
3 garlic cloves, minced
3 celery ribs, chopped
1/4 cup minced fresh parsley
1 cup mashed potatoes or 1/3 cup instant potato flakes
Salt and pepper to taste
Minced parsley or chives

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.

SENATE BEAN SOUP (THE OFFICIAL RECIPE)



Senate Bean Soup (The Official Recipe) image

A historic ham and bean soup recipe that's always on the Senate menu for a reason.

Provided by Unpeeled

Categories     dinner     lunch

Number Of Ingredients 7

1 pound dry navy beans
3/4 pound smoked ham hock
2 quarts cold water
1 onion, diced
1 tablespoon butter
kosher salt, to taste (I do about 2 teaspoons)
fresh black pepper, to taste

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.

CAPITOL HILL BEAN SOUP RECIPE



Capitol Hill Bean Soup Recipe image

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

1 pound dried white navy beans, sorted of debris and rinsed
1 (about 1-lb.) ham bone or uncured ham hock
2 1/2 quarts water
1 large russet potato (about 8 oz.)
3 cups chopped celery (about 6 stalks)
3 cups chopped yellow onion (about 3 medium onions)
1 garlic clove, minced
3 teaspoons kosher salt
3/4 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley

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.

CLASSIC AMERICAN SENATE BEAN SOUP



Classic American Senate Bean Soup image

A version of the classic bean soup recipe has been served in the U.S. Senate dining room for over 100 years. Make your work easier with simple tips.

Provided by Danilo Alfaro

Categories     Dinner     Lunch     Soup

Time 11h

Yield 8

Number Of Ingredients 10

1 pound dried navy beans , or Great Northern beans
3 quarts vegetable stock, or broth
1 ham hock
2 ounces (4 tablespoons) unsalted butter
2 large onions, roughly chopped
4 large celery stalks, chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup parsley, chopped
2/3 cup instant mashed potato flakes

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!

Nutrition Facts : Calories 219 kcal, Carbohydrate 26 g, Cholesterol 24 mg, Fiber 7 g, Protein 8 g, SaturatedFat 5 g, Sodium 1081 mg, Sugar 4 g, Fat 8 g, ServingSize 8 Servings (8 portions), UnsaturatedFat 0 g

SENATE BEAN SOUP



Senate Bean Soup image

Provided by Food Network Kitchen

Time 2h55m

Yield 8 servings

Number Of Ingredients 11

1 pound dried navy beans, picked over
1 pound ham (preferably with bone)
1 large russet potato, peeled and quartered
Kosher salt
1/2 cup milk
2 tablespoons unsalted butter
1 large onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
Freshly ground pepper

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



Senate Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11

1 pound dried navy beans, picked over
1 pound ham (preferably with bone)
1 large russet potato, peeled and quartered
Kosher salt
1/2 cup milk
2 tablespoons unsalted butter
1 large onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
Freshly ground pepper

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 NAVY BEAN SOUP



Senate Navy Bean Soup image

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

1 lb dried navy beans (about 2 1/3 cups)
water
2 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
1 smoked ham hock or 1 leftover ham bone
1 1/2 teaspoons salt
1/4 teaspoon pepper

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.

THE FAMOUS SENATE RESTAURANT BEAN SOUP



The Famous Senate Restaurant Bean Soup image

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

2 lbs of small michigan navy beans
1 1/2 lbs smoked ham hocks
1 onion
unsalted butter
salt
pepper, to taste

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



Senate Bean Soup image

Choose to make your dinner on stovetop or slow cooker with this hearty soup made using pork and beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 8

Number Of Ingredients 9

2 cups dried navy beans (1 lb), sorted and rinsed
12 cups water
1 ham bone, 2 lb ham shanks or 2 lb smoked pork hocks
2 1/2 cups mashed potatoes
2 teaspoons salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 clove garlic, finely chopped

Steps:

  • In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
  • Stir in remaining ingredients. Cover and simmer 1 hour.
  • Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 15 mg, Fiber 9 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 g

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