Senate Navy Bean Soup is one of those recipes that have a past that is almost bigger than the recipe, just like the Neiman Marcus Cookie Recipe, which is an Urban Legend, this recipe has an uncertain past. It was said that Senator Fred Thomas Dubois of Idaho, was responsible for a resolution that required this bean soup be served everyday on the menu. There are many different versions of this recipe available online.
Soup is a food that nourishes the soul, and recipes that help you save money are very popular. This simple soup can be made from an inexpensive package of dry navy beans, and with a ham hock, and a few seasonings, you will have a homemade soup that will rival any bowl of soup you could get in a restaurant.
Senate Navy Bean Soup
This soup is simple to make and very tasty!
- The first and the most simple recipe online for Senate bean soup, is one I found from Congress Cooks, but the recipe lacked a lot of vital detail, here is my adaptation of their recipe that is more descriptive. This soup is simple cooking at its best, you don't need to do anything complex with this recipe at all. The ham hock will provide most of the flavoring, so don't be worried about any complex spices.
- Senate Bean Soup
- Yield: 12-16 servings.
- 2 pounds dry small navy beans
- 1 1/2 pounds smoked ham hocks
- 1 cup chopped onion
- 1 tablespoon butter
- salt and pepper to taste
- While I find that simple recipe for Senate Navy Bean Soup to be quite good, I like to add just a couple more ingredients to my soups. For me a soup needs onion, celery, and carrot for it to taste just right, and so I added an extra ingredient or two to my version of the Senate Navy Bean Soup.
- CopyKat.com's U.S. Senate Navy Bean Soup
- Yield: 4 to 6 servings.
- 1 pound dry navy beans
- 1 smoked ham hock
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves of garlic, chopped
Senate Bean Soup
Yield: 12-16 servings.
Using a sieve, empty two pounds of dry navy beans, rinse in hot water until the beans are white, be sure to pick out any small stones or other debris that can be found in dry beans. Place a large pot over medium heat and add beans that have been rinsed, 4 quarts of water, and ham hock. Bring the beans to a boil, and then reduce the heat to medium and cook beans on medium heat for approximately 3 hours, the beans should be soft, and fully cooked.
In a medium sized skillet add chopped onion and butter, cook onions until they are transparent, and soft. Remove ham hock, and cut meat into small bite sized pieces, and add meat back to the bean soup. Stir cooked onion into the bean soup, and season with salt and pepper just before serving.
CopyKat.com's U.S. Senate Navy Bean Soup
Yield: 4 to 6 servings.
Wash and rinse beans and pick any debris or dark colored beans. In a large stockpot combine rinsed beans, ham hock, and 4 quarts of water. Bring to a boil over high heat, then reduce to a low-medium heat until the beans are soft, about 2 hours.
While the beans are simmering heat 3 tablespoons of butter in a medium sized skillet and add garlic, chopped onion, chopped carrot, and chopped celery and saute until all vegetables are soft. Add softened vegetables to the beans and stir well.
Remove ham hock from soup, and cut meat into small bite sized pieces and add meat back to soup. Use a potato masher to slightly mash some of the beans, this will give you a nice velvety texture. Season soup with salt and pepper before serving.Print Recipe