Paula Deens Senate Bean Soup Recipes

PAULA DEEN'S SENATE BEAN SOUP

Steps:

• Rinse beans in hot water until they are white.
• Place beans in stockpot, add water and bring to a boil.
• Reduce heat and simmer for 3 hours.
• Heat butter in small skillet over medium heat.
• Add onion to butter and saute until lightly brown, then add to pot of beans.
• Remove 2 cups bean mixture, puree in blender, then return to stockpot.
• Add ham to soup.
• Just before serving, add salt and pepper to taste, then garnish with parsley.

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.