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.
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.
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.
PAULA DEEN'S SENATE BEAN SOUP
Make and share this Paula Deen's Senate Bean Soup recipe from Food.com.
Provided by CookinMamaof3
Categories Beans
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 297, Fat 5.2, SaturatedFat 2.6, Cholesterol 11.5, Sodium 68.8, Carbohydrate 47.1, Fiber 18.7, Sugar 3.3, Protein 17.4
SENATE BEAN SOUP FROM IDAHOAN®
Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated. According to one story, the Senate's bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. We like his version because it contains mashed potatoes, of course!
Provided by Idahoan
Categories Idahoan®
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in stock pot over medium high heat.
- Add chopped onion, celery, and carrots and cook until they begin to to soften slightly.
- Add vegetable stock and ham bone. Bring to boil and reduce heat; simmer for an hour.
- Remove ham bone from pot and pick off ham; return meat to pot. Add the beans.
- Add package of Idahoan Roasted Garlic Flavored Mashed Potatoes and stir thoroughly.
- Mix in chopped parsley and adjust seasoning if necessary. Cook for an additional 5 minutes and serve.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 55.4 g, Fat 7.4 g, Fiber 10.1 g, Protein 13.5 g, SaturatedFat 1.8 g, Sodium 1040.8 mg, Sugar 7.2 g
THE FAMOUS SENATE RESTAURANT BEAN SOUP
Whatever uncertainties may exist in the Senate of the United States, one thing is sure: Bean Soup is on the menu of the Senate Restaurant every day. The origins of this culinary decree has been lost in antiquity, but there are several oft-repeated legends. One story has it that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907 and sat as chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring that the bean soup be on the menu every day. Another account attributes the bean soup mandate to Senator Knute Nelson of Minnesota, who expressed his fondness for it in 1903. In any case, Senators, and their guests, are always assured of this hearty, nourishing dish. They know they can rely upon its delightful flavor and epicurean qualities. (Recipe from the Honourable and Mrs. John D. Rockefeller, IV, U.S. Senator, West Virginia.)
Provided by Millereg
Categories Ham
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.
- Put on the fire with four quarts of hot water.
- Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
- Braise one chopped onion in a little butter, and when light brown put it into the soup.
- Season with salt and pepper then serve.
- Do not add salt until ready to serve.
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