Congressional Bean Soup Grandmas Recipes

GRANDMA'S WHITE BEAN SOUP (THE BEST)

Steps:

• Cut pork into 2-inch cubes. Slice one of the onions into rings and place directly on top of the pork. Press down on the onions lightly to squeeze out some of their juice. Place in the fridge to marinate overnight.
• Take the pork out of the refrigerator. Remove the onions and throw them away. In an oiled soup pot over medium heat, sear the sides of the pork until they brown.
• Add the diced onions and sliced carrots. Sauté until the veggies turn golden brown.
• Add the white beans, bay leaves and boiled water. Lower the heat to a simmer and cook for an hour and a half. Season with salt and pepper. Note: You may need to add more water, as the beans tend to absorb liquid.
• Remove the soup from heat. Garnish with fresh dill and enjoy!

SENATE BEAN SOUP

Steps:

• Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
• Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
• Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
• Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

GRANDMA B'S BEAN SOUP

Steps:

• Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
• Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
• Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

THE FAMOUS SENATE RESTAURANT BEAN SOUP

Steps:

• Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.
• Put on the fire with four quarts of hot water.
• Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
• Braise one chopped onion in a little butter, and when light brown put it into the soup.
• Season with salt and pepper then serve.
• Do not add salt until ready to serve.

U.S. SENATE BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours., Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer., Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

SENATE BEAN SOUP

Steps:

• Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.

CLASSIC AMERICAN SENATE BEAN SOUP

Steps:

• Gather the ingredients.
• Soak the beans in water overnight. Make sure the beans are covered with a couple of inches of water, as they can expand somewhat.
• Drain the beans.
• In a heavy-bottomed soup pot, combine the vegetable stock , the drained beans, and the ham hock. Bring to a boil, then reduce heat to a simmer .
• Simmer, covered, for 2 hours, occasionally skimming off any scum that forms on the surface.
• In a separate saucepan, heat the butter over a low-to-medium heat.
• Add the onion, celery, and garlic to the butter and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.
• Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
• Add the onion mixture, parsley, and the potato flakes to the soup and simmer for another hour or until the beans are tender.
• Remove the ham hock, pull the meat off the bone, and chop it up.
• Return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.
• Season to taste with kosher salt and white pepper .
• Serve right away and enjoy!

CONGRESSIONAL BEAN SOUP- GRANDMA'S

Steps:

• 1. Originally Grandma made this soup in a stock pot. Later she and my Mom it in a crock pot. Since that easier I have used the crock pot directions.
• 2. Place all ingredients in Crock-Pot. Cover and cook on low 8-10 hours or until beans are tender. Adjust seasonings. These beans can be bland so more spices may be to your liking. Serve hot with corn bread.
• 3. Remove bay leaf and ham bone if used. Serve hot with corn bread.