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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Senate Bean Soup Recipe

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This recipe for Senate Bean Soup is from Oakes and Wilder Family Recipes, 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:  
1 pkg Great Northern beans
Large, thick slice of ham, cut up in pieces (or ham hock)
1 C. onion
1 stick butter
1 can diced tomatoes
1 T. sugar

Directions:
Directions:
Wash and drain beans (soak overnight if you wish), then cover with about 3 quarts of water. Add chopped ham. Cook several hours until beans are tender. Then sauté the onion in the butter until softened. Stir that into the beans along with the tomatoes and sugar. Reduce to a simmer and cook until ready to serve.

Personal Notes:
Personal Notes:
Bean soup is on the menu in the Senate's restaurant every day. Folklore said they never washed the pot! On September 14, 1943, rationing due to World War II left the Senate kitchen without enough navy beans to serve the soup. The Washington Times-Herald reported on its absence the following day. In a speech on the Senate floor in 1988, Bob Dole recounted the response to the crisis: "Somehow, by the next day, more beans were found and bowls of bean soup have been ladled up without interruption ever since."

 

 

 

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