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.
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.
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!
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
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.
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.
SENATE BEAN SOUP
Very similar recipe to the soup served at the U.S. Senate Dining Room in Washington, D.C.
Provided by Yvonne Mooney
Categories Bean and Pea Soups
Time 2h40m
Yield 11
Number Of Ingredients 9
Steps:
- Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note: reserve the stock, if desired, to replace the ham base.)
- Drain the beans. In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base. (Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste.
- Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender. Add additional water as needed. (Note: Soup should be thick enough to heavily coat a spoon.)
Nutrition Facts : Calories 385.3 calories, Carbohydrate 53.8 g, Cholesterol 21 mg, Fat 8.1 g, Fiber 17.2 g, Protein 26.3 g, SaturatedFat 2.6 g, Sodium 966.3 mg, Sugar 2.2 g
SENATE BEAN SOUP
Steps:
- Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Meanwhile, simmer the ham hocks in a large pot of water for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup. Remove the ham hocks, and break down slightly with a knife. Add to soup mixture. Just before serving, season the soup with salt and pepper to taste.
SENATE BEAN SOUP
Another version of the famous soup. Prep time does not include time to prepare beans before cooking, so allow time for that.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot or Dutch oven, soak beans overnight in 6 cups of water (or bring to a boil, boil 3 minutes, remove from heat, and let stand, covered, for 1 hour).
- Add remaining 4 cups of water, the ham hock, bay leaf, and pepper; bring to a boil.
- Reduce heat, cover and simmer for 1 1/4 hours or until beans are almost tender.
- Stir in remaining ingredients; cover; cook 20-30 minutes more or until beans are tender.
- Discard bay leaf before serving soup.
Nutrition Facts : Calories 124.3, Fat 0.7, SaturatedFat 0.1, Sodium 593.8, Carbohydrate 23.8, Fiber 9, Sugar 1.8, Protein 6.8
SENATE BEAN SOUP
Very similar recipe to the soup served at the U.S. Senate Dining Room in Washington, D.C.
Provided by Yvonne Mooney
Categories Bean and Pea Soups
Time 2h40m
Yield 11
Number Of Ingredients 9
Steps:
- Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note: reserve the stock, if desired, to replace the ham base.)
- Drain the beans. In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base. (Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste.
- Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender. Add additional water as needed. (Note: Soup should be thick enough to heavily coat a spoon.)
Nutrition Facts : Calories 385.3 calories, Carbohydrate 53.8 g, Cholesterol 21 mg, Fat 8.1 g, Fiber 17.2 g, Protein 26.3 g, SaturatedFat 2.6 g, Sodium 966.3 mg, Sugar 2.2 g
NOT-QUITE SENATE BEAN SOUP
This is based on the soup served in the U.S. Senate cafeteria - I altered the recipe somewhat to suit my tastes. Dark bread goes very well with it. The soup also freezes well, so you don't need to worry about eating it all at once.
Provided by ChrisMc
Categories One Dish Meal
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat beans and water to boiling and boil for 2 minutes.
- Remove from heat, cover, and let stand for 1 hour.
- Add ham bone and heat to boiling.
- Cover and simmer about 2 hours (or until beans are tender).
- Stir in remaining ingredients.
- Cover and simmer 1 hour.
- Remove ham bone from soup and trim meat from bone.
- Cut meat into small chunks; discard the fat and bone, and stir the ham into the soup.
Nutrition Facts : Calories 41.4, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.9, Sodium 524.9, Carbohydrate 8.9, Fiber 0.8, Sugar 1.1, Protein 1
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