email this pageSenate bean soup is as bare bones as you can get: navy beans (so called because the U.S. Navy used so many of them), ham hocks, a little onion and a lot of water. Although the origin of the soup is not clear, what is known is that it was introduced on the U.S. Capitol dining room menu by a couple of Midwestern senators about 100 years ago. Everyone must have liked the soup because with astonishing speed the Senate agreed not only that it be served every day but that the recipe not be tampered with.
Using the original recipe, I made a big pot of the soup to see what all the fuss was about. I wanted to liven it up with celery, carrot, a good pinch of sage and a sprinkle of parsley. But in fairness to authenticity, I left it alone. I did, however, add more water. It was either that or stick-to-the-bottom-of-the-pot bean sludge, which could easily add a substantial number of pot scrubbers to the federal budget.
The ham hock gives the soup a subtle smoky taste, and if you’re lucky, there may be a few bits of pork floating around in your bowl. When seasoned with enough salt and pepper, the soup is satisfying, if undistinguished. But after a morning of billion dollar spending debates, we figure senators are ready to shift gears and sit down to a simple bowl of bean soup.
Bean Soup
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Ingredients
1 smoked ham hock (about 3/4 pound)
2 1/2 quarts water
1 tablespoon butter
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
2. Rinse and drain beans. Combine them in a large pot, ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, 1 1/2 hours or until beans are tender. Stir occasionally and add more water as necessary.
3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillet, melt butter. Add onion and sauté until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup. Serves 6.
Recipe by Jean Kressy.
Related Stories
If you enjoyed reading this story, Senatorial Soup, then you might enjoy these other stories.- Boston Baked Beans
- Slow-Cooker Soup
- Tips on Cooking Dried Beans
- Souped-Up Sauce
- Falling Cloudberries
Share This Story With Others:
Here are some of the current comments about this article. To read more or post your own comments, visit our message boards.
