U.S. Senate Bean Soup Recipe
U.S. Senate Bean Soup Recipe photo by Taste of Home

U.S. Senate Bean Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + standing Cook: 3-3/4 hours + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. + standing Cook: 3-3/4 hours + cooling
MAKES: 8-10 servings

Ingredients

  • 1 pound dried great northern beans
  • 1 meaty ham bone or 2 smoked ham hocks
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 3 celery ribs, chopped
  • 1/4 cup minced fresh parsley
  • 1 cup mashed potatoes or 1/3 cup instant potato flakes
  • Salt and pepper to taste
  • Minced parsley or chives

Nutritional Facts

1 serving (1 cup) equals 229 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 83 mg sodium, 37 g carbohydrate, 10 g fiber, 14 g protein.

Directions

  1. 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.
  2. 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.
  3. Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
  4. Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives. Yield: 8-10 servings (2-1/2 quarts).
Originally published as U.S. Senate Bean Soup in Taste of Home April/May 1993, p31

Nutritional Facts

1 serving (1 cup) equals 229 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 83 mg sodium, 37 g carbohydrate, 10 g fiber, 14 g protein.

Reviews for U.S. Senate Bean Soup

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 15, 2014

"Have been making this very delicious soup for years, only difference I add 2 diced carrots and one diced potato & add 1/3 cup potato flakes in the last hour. (Also can use 1 cup left over mashed potatoes). Freezes well and makes about 3 to 4 quarts."

MY REVIEW
Reviewed Jan. 10, 2014

"We've made this many times, and it goes well with a nice salad and muffins or rolls."

MY REVIEW
Reviewed Dec. 26, 2013

"I've made this for years. I add diced potatoes and carrots in addition to the onions and celery. This is a wonderful comfort food soup. Homemade bread, something for dessert and you have a fabulous meal."

MY REVIEW
Reviewed Apr. 1, 2013

"I use chicken stock for the water, add carrots, and use 5 cans of beans! delicious! have made this so many times!"

MY REVIEW
Reviewed Jan. 31, 2012

"A wonderful bean soup recipe. Made it the other day and will be a family favorite now. Followed the recipe as given, except left out the parsley. Thank you T of H!"

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