U.S. Senate Bean Soup
Total TimePrep: 30 min. + standing Cook: 3-3/4 hours + cooling
Makes10 servings (2-1/2 quarts)
To James: I recommend you soak the beans overnight to keep them from falling apart. If brought to a boil before soaking, they swell so fast that the skin is ruptured and boom you have mush. ALSO, I recommend swapping out the Great Northern Beans with Navy Beans as they have a hardier skin and are closer to the actual Senate recipe. This is a delicious recipe.
Too much liquid. I used a bit over 2 qts instead of 3 and it's still too wet. Cooking time too long. After two hours on a very low simmer. the beans have broken apart. Adding raw aromatics too late in the cooking. Beans are mush. Still smells like raw onion with 30 minutes left in the final hour. Guess we'll haveham flavored bean puree.
Perfect for a cold snowy night! Amazingly easy, sure to make your family happy.
This Bean Soup recipe is excellent. I used chicken stock instead of water like "skywaitress "As a new have to be cook, I will make it again.
I have been eating this soup for well over 60 years, as this is how my mom made it, and how I make it, with a few changes. The actual Senate version uses navy beans, and for 1 lb of beans, we used 1 large or 2 medium onions and a bit more garlic. It says salt to taste, which varies depending on the saltiness of the ham, but be sure to add enough pepper, at least 1/4 tsp or more (I add at least 1/2 tsp or more), again, depending on the ham and what glaze, if any, was used. If I don't have a ham bone, I use 2 large ham hocks or 3 medium ones. Sometimes I just make ham stock from the bones/hocks and can or freeze that, so I can make this soup quickly using 4 cans of beans (drained/rinsed) and go from there. To make the stock, I just cover the bones with about 4 qts of water, bring to a boil, cover and simmer for about 4 hours. Then I pull off what meat I can, strain the stock, and can or freeze. This stock is also good in pea soup.
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.
We've made this many times, and it goes well with a nice salad and muffins or rolls.
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.
I use chicken stock for the water, add carrots, and use 5 cans of beans! delicious! have made this so many times!
No comment left