Soups: Senate Bean Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup navy beans
1 1/2 quarts water
1 meaty ham bone or ham hock
1/4 cup instant mashed potatoes
1 1/2 cups finely chopped onions (dehydrated onions are fine)
3 chopped celery stalks and leaves
1 clove garlic, pressed
1/8 cup chopped parsley
salt and pepper to taste
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Directions: |
Directions:Soak beans overnight in water. I usually dump out the bean water that has sat overnight and fill the pot with fresh water.
Add ham bone, cover, and simmer until beans are just beginning to soften (about 1 hour). (I skim the fat off the top as the soup starts to boil.) Remove ham hock. (You can cut off the meat to add later if you wish.)
Add mashed potatoes and stir until smooth. Add onion, celery, garlic, and parsley, and simmer another hour until beans are soft. Add more water if needed, but soup should be thick. Season to taste with salt and pepper. Makes 4 servings. |
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Personal
Notes: |
Personal
Notes: Note from Andee: This is the recipe for the famous bean soup that is served in the United States Senate Dining Room. My parents frequently had this soup when they would join their friend, New York Congressman Victor Anfuso, for lunch. What they liked better than soup, however, was Lobster Thermador and Oysters Rockefeller (very '50's kind of food served at posh DC restaurants), but then that's another story. Linda asked me to add this recipe to our file as I used to fix her a bowl of this soup from time to time.
Note from Linda: In my Washington DC work, I had occasion to eat in the U.S. Senate Dining Room on several occasions. The bean soup they serve there is not as good as Andee’s, probably because she makes hers with love.
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