On the menu every day at the United States Senate is
Senate Bean Soup.
Why is it on the menu every day? Well, one version is that it became a
tradition when the recipe was submitted many years ago by fellow Idahoan, Senator
Fred Dubois. His recipe included mashed potatoes, no doubt Idaho potatoes.
The soup was quite popular and the became a traditional menu item.
The current recipe has eliminated the mashed potatoes and
has substituted sauteed onions instead. I have added diced onions,
carrots, celery and garlic to my version for a bit more flavor.
When the weather cools off, it's a real favorite at our house.
Susan's Version of Senate Bean Soup
1 Pound Navy Beans
2 Quarts Water
1 Smoked Ham Hock
1 Diced Onion
2 Diced Celery Ribs (tops included)
2 Diced Carrots
2 Cloves Chopped Garlic
Salt and Pepper to taste
Rinse beans thoroughly under hot running water. Place beans in
soup pot and cover with water. Bring to boil. Remove from heat, cover
and let beans soak for one hour. Drain beans and reserve the soaking water.
Add the beans and reserved water to the pot along with the two quarts of
water and the ham hock. Bring to boil, reduce heat to lowest simmer, cover
and continue to cook for two hours. After two hours, add the diced
onion, celery, carrots and garlic. Replace the cover on the pot and cook
for one additional hour.
Remove the ham hock from the pot and cut off the meat into chunks.
Pour off about a cup of the soup and puree in a blender. Return this
pureed portion to the pot along with the ham. It is ready to serve
and to enjoy. This recipe will serve six. Enjoy!
I am joining ~
Bentley doesn't eat the beans of course, but does like a bit
of the smoked ham.
Susan and Bentley