Ingredients
- 1 pound dry baby lima beans, rinsed
- 2 14.5 ounce cans chicken broth
- 6 cups water
- 1 smoked ham hock (or a hambone or leftover ham pieces, bacon, etc)
- 1 large potato, peeled and finely diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 3/4 cup celery, diced
- 1/4 cup parsley, minced
- Salt and pepper to taste
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Senate Bean Soup
Time: 20 minutes prep, 3 hours cook
Servings: 8
Directions
- In large pan place rinsed beans and add 10 cups of water. Bring to a boil and boil 2-3 minutes. Remove from heat, cover and allow to stand 2-4 hours.
- Drain off soaking water, rinse beans and place in large pan. Add chicken broth, water and hamhock. Cover and simmer 2 hours.
- Add potato, onion, garlic and celery. Simmer 1 hour.
- Remove hamhock and cut up meat.
- Remove 1 to 2 cups beans with sufficient liquid to cover and puree by hand, in a blender, or food processor. Return pureed beans and cut up meat to soup pot. Add parsley, adjust seasonings and heat to serving temperature.
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Summary
U.S. Senate Bean Soup is served in the dining room of the United States Senate every day in a tradition that dates back to the early 20th century. The basic recipe is made of navy beans, ham hocks and onions, but variations abound. This version is typical, with the addition of potato, celery and garlic. Serve with a slice of corn bread and enjoy!
