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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

U.S. Senate Bean Soup (Joy of Cooking) Recipe

4.7 stars - based on 9 votes
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This recipe for U.S. Senate Bean Soup (Joy of Cooking) is from Lines 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:  
1 ¼ cups small dried white beans such as navy or Great Northern
1 small ham hock
1 large onion, diced
3 medium celery ribs with leaves, chopped
1 large potato, peeled and finely diced
2 garlic cloves, minced
1 1⁄2 teaspoons salt
1⁄2 teaspoon black pepper
2 tablespoons chopped parsley
Directions:
Directions:
Soak beans, such as navy or Great Northern, rinsed and picked over then drain and place in a soup pot, along with ham hock and 7 cups cold water. Bring to a boil, reduce the heat, and simmer until the beans are tender, about 1 1⁄4 hours.

Remove the ham hock (leave the soup at a gentle simmer). Discard the bone, skin, and fat; dice the meat. Return it to the pot and add; onion, celery, potato, garlic cloves, salt and black pepper.

Simmer until the potato pieces are quite soft, 20 to 30 minutes. Remove from the heat and mash with a potato masher until the soup is a bit creamy. Stir in parsley.

About 6 cups
Personal Notes:
Personal Notes:
There’s a reason this soup has been on the menu of the U.S. Senate restaurant every day since 1901.

 

 

 

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