senate bean soup
This video is about senate bean soup
The Classic U.S. Senate Navy Bean Soup - Perfect, Comforting Make Ahead Meal Prep Dinner
Classic U.S. Senate Navy Bean Soup - It's the perfect time of year to throw a pot of rich, hearty and delicious soup on the stove, and this one is one of the best. Long renowned as the US Senate Navy Bean Soup, you'll see for yourself why the Senate passed a resolution that it always had to be on the menu. It's that good. Better? You can make this ahead on the weekend, for a meal prep idea that's just brilliant. And it's nutritious and filling both- winner, huh?. Rich, delicious, loaded with flavor this dish makes everybody happy. This recipe is so simple, but the results are spectacular. It ticks all the boxes and then some! Loaded with flavor, easy to make - that's a win-win any day of the week!
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Episode 4: Senate Bean Soup
Let's get legislative with Senate Bean Soup!
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Senate Bean Soup
(Serves 2-3)
Ingredients
-1 cup navy beans (dried)
-1 ham hock or 1 pound of diced ham or 1 pound of sliced bacon
-3 cups of water
-1 potato, cut to 1/4 inch cubes or a little less than 1/4 of a cup of instant mashed potato flakes
-1/2 an onion, diced
-1 celery rib, chopped
-1 garlic clove, minced
-1 handful of parsley, chopped
-Salt and pepper, to taste
Optionally:
-An extra handful of parsley, chopped
of
-1 handful of fresh chive, chopped
==Step 1==
Pick through your beans and toss out disfigured or discolored beans. Soak the beans in water overnight (at least 8 hours). If pressed for time, boil the beans for 5 minutes, then take off the heat and let the beans soak for 1 to 2 hours. Once the beans are soaked, drain and rinse the beans.
==Step 2==
Add beans, 3 cups water, and preferred meat to a large pot. Bring to a boil, then reduce heat to bring the water to a simmer. Simmer for 2 hours, stirring occasionally.
==Step 3==
If you are using instant mashed potato flakes, you may skip this step.
After 1 hour and 15 minutes, peel and cube your potato, then put the potato in a small pot. Put enough water in a small pot to cover the potato by half an inch. Bring the water to a boil and cook the potato for 15 to 20 minutes, until the potato is soft. Drain the potato and transfer to a bowl or plate. Mash the potato with a fork or other preferred tool.
==Step 4==
While the potato is boiling, cut up your onion, celery, garlic, and parsley.
==Step 5==
At 2 two hours, if you used a ham hock, remove the hock from the water and let it cool. Add in your potato, onion, celery, garlic, and parsley to the pot. Once the ham hock is cool, remove the meat from the bone and cut into small cubes, then return the meat and the bone to the pot.
==Step 6==
Stir thoroughly, bring the soup to a boil again, then return to a simmer. Cook the soup for another hour, stirring often.
==Step 7==
If the consistency is not to your liking, you can adjust it by adding water to make it thinner, or smashing navy beans against the wall of the pot to make it thicker and creamier.
==Step 8==
Garnish with fresh parsley or chive, if desired.
==Step 9==
Serve and enjoy!
The History Galley: US Navy Bean Soup
Naval History & Heritage Command takes us into the History Galley with another recipe from the 1945 edition of the Cookbook of the U.S. Navy. Bean soup finds itself in Navy lore as an iconic dish, so much so that views requested we try this recipe. It is a meal that could be enjoyed on a cold day, and was very easy for cooks to make. Follow along and learn how to make this recipe at home!
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Senate Bean Soup - (aka Ham and Bean Soup) Great on a rainy, gray day!
Senate Bean Soup (aka Ham & Bean Soup)
1 pound dried navy beans, “looked” and soaked
1 pound smoked ham hock
8 cups water (or chicken or vegetable broth)
2 bay leaves
2 Tablespoons butter
1 medium onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic (or 1 teaspoon minced)
1 teaspoon salt
1/2 teaspoon pepper
The night before you’re going to make your soup, look your beans for any bad beans, pebbles, twigs, etc. Rinse the beans well. Place them in a large bowl and fill with clean water. Let the beans sit out on your counter overnight.
The next day, drain the beans then place your ham hock, drained beans, 8 cups of liquid, and bay leaves in a large kettle over medium heat. Bring to a boil; then reduce heat to low and allowed to simmer covered for one and a half hours. Stir occasionally.
While the beans are simmering, chop your onion, carrots, and celery into pieces about the same size as the beans. Melt the butter in a skillet or saucepan and sauté the vegetables about 15 minutes.
After the beans have simmered for one and a half hours, remove the ham hock to allow it to slightly cool. Remove the bay leaves and discard. Add the onions, carrots, and celery to the soup pot. Remove any skin, bones, and fat from the ham hock, chop the meat, and add to the soup. Simmer about 45 minutes more.
Taste for seasonings. Add salt 1/2 teaspoon at a time until it’s to your liking. Add pepper.