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Senate Bean Soup Recipe

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This recipe for Senate Bean Soup, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Thursday, January 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds dried navy or great northern beans
Water to cover
1 teaspoon salt
4 quarts water or chicken stock
1½ pounds smoked ham hock or meaty ham bone
¼ teaspoon salt
¼ teaspoon dill weed
¼ teaspoon dry mustard
¼ teaspoon dried tarragon leaves
1 bay leaf
½ teaspoon coarse, freshly ground pepper

1 large onion
2 tablespoons butter or olive oil

Directions:
Directions:
Sort beans and wash well. Place in a heavy soup kettle, add salt and cover with water. Cover and let beans soak overnight. (You may use the "quick soak method" - bring to boil, boil for 5 minutes, turn off and let set for 1 hour.) Drain water from beans. Add 4 quarts of water or chicken stock. Add ham hock or bone and bring to a boil. Stir in next 6 ingredients, reduce heat and simmer about 4 hours or until beans are tender, stirring occasionally. Remove ham hock or ham bone from soup; separate meat from bone. (At this point I usually pour about 3 cups of soup in the blender, let it cool a bit and puree it to make a thicker soup.) Return the meat to the soup. Sauté onion in butter or olive oil until lightly browned and add to soup. Chopped, sautéed Smithfield ham may be added to each bowl and the soup ladled over the ham.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
This is a classic lunch special at the US Capitol Senate Dining Room. The secret is adding the sautéed onions just before serving. I use Vidalia onions when they are available. This is a hearty soup even without the meat.

 

 

 

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