How To make Senate Bean Soup
1 lb Navy Beans Dry
2 qt Chicken Stock
1 ea Ham Hock Smoked
1 lg Onions Raw Chopped
8 oz Carrots Peeled Diced
8 oz Celery Raw Diced
2 ea Garlic Clove Minced
1 ea Onion pique
3 c Potatoes Large dice
Tabasco sauce to taste 1. Soak beans overnight. 2. Combine beans, soaking liquid, stock, hock, and
cook for 1 hour. 3. Sweat the onions, carrots, and celery for 4 or 5 minutes, or until the onions are translucent. Add the garlic until you can smell the aroma. 4. Add the beans, stock mixture, and hock to the vegetables. 5. Add the onion pique and potatoes and simmer until the beans and potato are tender. 6. Remove the onion pique and ham hock. Dice ham and reserve. 7. Puree half the soup. Recombine the puree and reserved ham with the soup. 8. Adjust the seasoning with tabasco and with salt and pepper.
How To make Senate Bean Soup's Videos
S&W Bean Recipes - Senate Bean Soup
A deliciously nutritious and hearty soup that is sure to take the chill away. For more delicious bean recipes and to view additional bean recipe demo videos, visit .
Traditional Ham and Bean Soup (just like Grandma used to make!)
Is there a more hearty, filling, and inviting soup on a chilly winter day than a classic ham and bean? This is my take on one of the most traditional soups there is. Using a big, meaty ham bone and a whole bunch of other ingredients, this is hands-down the best I've ever tasted.
So many ham soups come from cherished family recipes, and they're as unique as the families they come from. My recipe wasn't handed down to me, but it's so good that I want to pass it on to all of you!
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View the full printable recipe here:
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Ham & Bean Soup Recipe:
Ingredients
-1 lb dry Great Northern beans
-4 cups chicken broth
-6 cups water
-3 ham hocks
-1 ham bone with some meat still on it
-2 tablespoons olive oil
-2 tablespoons butter
-1 1/2 cups chopped yellow onion
-2 cups chopped carrots
-1 cup chopped celery
-3 cloves minced garlic
-1 teaspoon dry thyme
-1 teaspoon dry mustard
-1 teaspoon black pepper
-1/2 teaspoon seasoned salt
-1/2 teaspoon paprika
-1/4 teaspoon nutmeg
-3 bay leaves
Directions
-Rinse the beans thoroughly, and place into a pot of boiling water. The beans should be completely submerged. Turn the heat off and cover. Let soak for 1 hour.
-Heat olive oil and butter over medium heat in a large stock pot. Add onions, carrots, and celery and cook until onions are translucent but not brown.
-Add minced garlic and cook for another couple minutes.
-Pour in chicken broth and 6 cups of water.
-Add thyme, mustard, black pepper, seasoned salt, paprika, nutmeg, and bay leaves.
-Add ham hock and ham bone (with some meat still on it).
-Bring everything to a boil and then reduce heat to a low simmer. Cook on a low simmer for 1 hour.
-Strain the beans and then add to the soup pot. Stir, and simmer for an additional 2 hours.
-Turn off heat and discard ham hocks and bay leaves. Remove ham bone from pot and separate meat. Roughly chop any larger hunks of meat, and then return the ham meat to the pot.
-Serve.
Senate Bean Soup – Always On The Menu
The small town of Kinde, Michigan, was once renowned as the “Bean Capital of the World. “ Michigan white navy bean soup has been a staple for over one hundred years in the U.S. Senate dining room in the form of Senate bean soup. The simple recipe is widely known in the Great Lakes State, and over the years, home cooks have made all kinds of variations.
Here is the famous recipe from 1900.
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Senate Bean Soup
Bean Soup on Senate Dining Room Menu since 1907.
How to make: Shortcut Senate Bean and Ham Soup
This will be the most amazing (and easy!) soup you will ever make. It is AMAZING!
Grab the free recipe and a FULL printable recipe HERE:
Senate Bean Soup
full recipe:
music: Hot Heat Topher Mohr and Alex Elena, youtube
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