I Vote for Senate Bean Soup

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 ~

On The Menu Monday

Bentley doesn't eat the beans of course, but does like a bit

of the smoked ham.  

Hugs,

Susan and Bentley