U.S. Senate Bean Soup
U.S. Senate Bean Soup
A classic from the Joy of Cooking, which states that this soup has been on the U.S. Senate restaurant menu since 1901. That might explain a few things.
Ingredients
- 1 cup large dried white beans, such as great Northern or cannellini
- 7 cups water
- 1 small ham hock
- 1 large onion, diced
- 3 medium celery stalks with leaves, chopped
- 1 large potato, peeled and finely diced
- 2 cloves garlic, minced
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Pour boiling water over the beans to cover by 2 inches, cover, let stand until the beans have swelled to at least twice their size and have absorbed most of the water, about 2 hours. Or cook them in your Instant Pot.
- Rinse and soak beans. Drain and place in a soup pot along with water and ham hock. Bring to a boil, reduce the heat, and simmer until the beans are tender, about 1 1/4 hours.
- Remove the ham hock. Discard the bone, skin, and fat; dice the meat. Return it to the pot along with remaining ingredients.
- Simmer until the potatoes are quite soft, 20 to 30 minutes. Remove from the heat and mash with a potato masher until the soup is a bit creamy. Stir in parsley and serve hot.
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