This is a print preview of "U.S. Senate Bean Soup" recipe.

U.S. Senate Bean Soup Recipe
by Heather Hodges

U.S. Senate Bean Soup

This is the family recipe brought to the Senate restaurant in Washington, D.C. by Senator Henry Cabot Lodge. From the "365 All-American Favorites" cookbook by Sarah Reynolds.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8 bowls

Ingredients

  • 1 lb. navy beans, rinsed and picked over
  • 2 smoked ham hocks
  • 1 bay leaf
  • 5 garlic cloves, minced
  • 2 medium baking potatoes, peeled and diced
  • 2 medium onions, finely chopped
  • 2 medium celery ribs, finely chopped
  • 5 medium carrots, peeled and finely chopped
  • 2 Tbs. chopped flat-leaf parsley
  • 1 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper

Directions

  1. Soak beans overnight covered by at least 2 inches cold water. If there's not enough time, place in a soup pot, cover with cold water, bring to a boil, remove from heat, and let stand 1 hour.
  2. Drain beans. Return to pot. Add 2 quarts cold water, ham hocks, bay leaf, and garlic. Bring to boil and add potatoes. Cover and simmer 1 hour.
  3. Stir in onions, celery, and carrots. Simmer, covered, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer, or until beans are soft.
  4. Remove ham hocks to a plate to cool. Remove 2 cups soup to a small bowl. Mash with a potato masher until smooth. Stir back into pot. When hocks are cool enough to handle, remove meat and finely chop. Return meat to pot. Stir in parsley, 1 tsp. salt, and pepper. Reheat if necessary and and taste for salt, adding remaining 1/4 tsp. if needed. Remove and discard bay leaf before serving.