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"The belly rules the mind."--Spanish Proverb

US Senate Bean Soup Recipe

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This recipe for US Senate Bean Soup is from Wakefield - Parsons Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1C dried marrow beans
1 ham bone or small piece of salted pork
1 bay leaf
3-4 peppercorns
3 whole cloves
1 large carrot, diced
2 ribs of celery, chopped
1 medium onion, sliced
1 garlic clove, minced
1/8t saffron
1C chopped sorrel
1C mashed potatoes (optional)
Directions:
Directions:
1) Soak beans in water overnight.
2) Drain beans and place into a large stock pot with 4C of boiling water. Add ham bone or salt pork.
3) Add bay leaf, peppercorns and cloves. Bring to boil.
4) Simmer for 2-3 hours until beans are soft. Remove the soup bone and chunks of meat.
5) Put soup through food mill or blender to make a smooth liquid. Thin the soup by adding water as needed.
5) Mince the cooked meat and return to soup. Discard the bone.
6) Add carrot, celery, onion saffron, mashed potatoes and sorrel. Stir to mix and return liquid to boiling. Turn heat down to low and simmer for another 30 minutes.
7) Ladle soup into bowls and garnish with croutons, chopped chives or parsley.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 hours

 

 

 

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