SENATE BEAN SOUP
Provided by Food Network Kitchen
Time 2h55m
Yield 8 servings
Number Of Ingredients 11
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.
SENATE BEAN SOUP
This is an old recipe given to me by my mother. I have tasted different versions but this one is my family's favorite.
Provided by ratherbeswimmin
Categories Ham
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Wash and sort beans; in large kettle, cover beans with 6-8 c hot water.
- Bring to a boil; boil 2 minutes; remove from heat, cover, and let stand for 1 hour.
- Add another 2 quarts of cold water and ham bone.
- Bring to a boil; reduce heat and simmer 1 1/2 hours.
- Stir in remaining ingredients; simmer 20-30 minutes until beans are tender.
- Remove ham bone, trim off meat and return meat to soup; remove bay leaf.
- Serve hot; freezes well.
Nutrition Facts : Calories 111.2, Fat 0.6, SaturatedFat 0.2, Sodium 151.7, Carbohydrate 21.8, Fiber 7.1, Sugar 1.6, Protein 5.5
U.S. SENATE BEAN SOUP
Chock-full of ham, beans and celery, this hearty soup makes a wonderful meal at any time of year. Freeze the bone from a holiday ham until you're ready to make soup. Plus, once prepared, it freezes well for a great make-ahead supper! -Rosemarie Forcum White Stone, Virginia
Provided by Taste of Home
Time 4h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 14g protein.
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.
SENATE BEAN POTPIE
The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full)., Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.
Nutrition Facts : Calories 513 calories, Fat 17g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 1619mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 12g fiber), Protein 24g protein.
SENATE BEAN SOUP
Very similar recipe to the soup served at the U.S. Senate Dining Room in Washington, D.C.
Provided by Yvonne Mooney
Categories Bean and Pea Soups
Time 2h40m
Yield 11
Number Of Ingredients 9
Steps:
- Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note: reserve the stock, if desired, to replace the ham base.)
- Drain the beans. In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base. (Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste.
- Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender. Add additional water as needed. (Note: Soup should be thick enough to heavily coat a spoon.)
Nutrition Facts : Calories 385.3 calories, Carbohydrate 53.8 g, Cholesterol 21 mg, Fat 8.1 g, Fiber 17.2 g, Protein 26.3 g, SaturatedFat 2.6 g, Sodium 966.3 mg, Sugar 2.2 g
SENATE BEAN POTPIE RECIPE RECIPE
Provided by pjones-2
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir 6-8 minutes or until tender. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full). Bake 20-25 minutes or until topping is golden brown. Let stand 15 minutes.
THE FAMOUS SENATE RESTAURANT BEAN SOUP
Whatever uncertainties may exist in the Senate of the United States, one thing is sure: Bean Soup is on the menu of the Senate Restaurant every day. The origins of this culinary decree has been lost in antiquity, but there are several oft-repeated legends. One story has it that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907 and sat as chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring that the bean soup be on the menu every day. Another account attributes the bean soup mandate to Senator Knute Nelson of Minnesota, who expressed his fondness for it in 1903. In any case, Senators, and their guests, are always assured of this hearty, nourishing dish. They know they can rely upon its delightful flavor and epicurean qualities. (Recipe from the Honourable and Mrs. John D. Rockefeller, IV, U.S. Senator, West Virginia.)
Provided by Millereg
Categories Ham
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 6
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.
PAULA DEEN'S SENATE BEAN SOUP
Make and share this Paula Deen's Senate Bean Soup recipe from Food.com.
Provided by CookinMamaof3
Categories Beans
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Rinse beans in hot water until they are white.
- Place beans in stockpot, add water and bring to a boil.
- Reduce heat and simmer for 3 hours.
- Heat butter in small skillet over medium heat.
- Add onion to butter and saute until lightly brown, then add to pot of beans.
- Remove 2 cups bean mixture, puree in blender, then return to stockpot.
- Add ham to soup.
- Just before serving, add salt and pepper to taste, then garnish with parsley.
Nutrition Facts : Calories 297, Fat 5.2, SaturatedFat 2.6, Cholesterol 11.5, Sodium 68.8, Carbohydrate 47.1, Fiber 18.7, Sugar 3.3, Protein 17.4
SENATE BEAN SOUP
Choose to make your dinner on stovetop or slow cooker with this hearty soup made using pork and beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h35m
Yield 8
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
- Stir in remaining ingredients. Cover and simmer 1 hour.
- Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.
Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 15 mg, Fiber 9 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 g
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