Two versions of the bean soup served in the U.S.
Senate Reataurant, an older, An older version that
includes mashed potatoes, and the versioned served
today, which does not.
Senate Bean Soup Served Today
Modern Senate Bean Soup Ingredients
2 pounds of dried navy beans
Four quarts of hot water
1 1/2 pounds of smoked ham hocks
1 onion, chopped
2 tablespoons butter
Salt and pepper to taste
Modern Senate Bean Soup Instructions
Wash the navy beans and run hot water through them until
they are slightly whitened. Place beans into pot with hot
water. Add ham hocks and simmer approximately three hours
in a covered pot, stirring occasionally. Remove ham hocks
and set aside to cool. Dice meat and return to soup.
Lightly brown the onion in butter. Add to soup.
Before serving, bring to a boil and season with
salt and pepper. Serves 8.
Earlier Senate Bean Soup Recipe
Traditional Senate Bean Soup Ingredients
3 pounds dried navy beans
2 pounds of ham and a ham bone
1 quart mashed potatoes
5 onions, chopped
2 stalks of celery, chopped
Four cloves garlic, chopped
Half a bunch of parsley, chopped
Traditional Senate Bean Soup Instructions
Clean the beans, then cook them dry. Add ham, bone and water and bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving.
See also
Free Online Recipes From the Americas
American Recipes by Region
Pan American Travel Guide
