Senate Bean Soup17 Reviews
- Prep: 20 min
- Cook: 2 hr 20 min
- Ready In: 2 hr 40 min
“Very similar recipe to the soup served at the U.S. Senate Dining Room in Washington, D.C.” - by Yvonne Mooney
Original recipe yields 10 to 12 servings
- Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note: reserve the stock, if desired, to replace the ham base.)
- Drain the beans. In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base. (Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste.
- Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender. Add additional water as needed. (Note: Soup should be thick enough to heavily coat a spoon.)
Amount Per Serving (11 total)
- 385 cal
- 8.1 g
- 53.8 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"I make a similar version of this soup for my family. The major differences between this one and mine are that, once it has cooked (and cooled off a bit), I: (1) emulsify approximately 1/3rd of my pot ..." See morewith my immersion blender and (2) add 1/2 cup of milk or half-and-half to give it a creamier texture. "
Rosey in Florida
"I have had the soup in the Senate Dining Room, and this is the very much like it. The best bean soup I have had...." See more"
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