Best Senate Bean Soup Recipes

U.S. SENATE BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours., Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer., Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

SENATE BEAN SOUP

Steps:

• Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
• Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
• Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
• Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

SENATE BEAN SOUP

Steps:

• In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
• Stir in remaining ingredients. Cover and simmer 1 hour.
• Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.

THE FAMOUS SENATE RESTAURANT BEAN SOUP

Steps:

• Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.
• Put on the fire with four quarts of hot water.
• Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
• Braise one chopped onion in a little butter, and when light brown put it into the soup.
• Season with salt and pepper then serve.
• Do not add salt until ready to serve.

SENATE NAVY BEAN SOUP

Steps:

• Wash beans, drain then soak in large pot.
• For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
• Soak beans overnight.
• In large frypan melt butter, saute celery, onion and garlic until tender.
• Drain beans, reserve liquid.
• Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
• Heat to boiling, reduce to low.
• Cover and simmer 3 hours or until beans are tender and soup thickens.
• Remove meat from bone and add to soup.
• Remove a cup or two of beans, mash and return to make a thicker soup if desired.

SENATE BEAN SOUP FROM IDAHOAN®

Steps:

• Heat olive oil in stock pot over medium high heat.
• Add chopped onion, celery, and carrots and cook until they begin to to soften slightly.
• Add vegetable stock and ham bone. Bring to boil and reduce heat; simmer for an hour.
• Remove ham bone from pot and pick off ham; return meat to pot. Add the beans.
• Add package of Idahoan Roasted Garlic Flavored Mashed Potatoes and stir thoroughly.
• Mix in chopped parsley and adjust seasoning if necessary. Cook for an additional 5 minutes and serve.

SENATE BEAN SOUP

Steps:

• Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note: reserve the stock, if desired, to replace the ham base.)
• Drain the beans. In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base. (Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste.
• Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender. Add additional water as needed. (Note: Soup should be thick enough to heavily coat a spoon.)

U. S. SENATE BEAN SOUP

Steps:

• Put beans and enough water to cover in pot.
• Bring to a boil, and boil for 2 minutes.
• Remove from the heat and soak for 1 hour.
• Drain and rinse beans.
• In large pot, put beans, ham bone, and 3 quarts water.
• Bring to a boil.
• Reduce heat,cover and simmer for 2 hours.
• Add next 5 ingredients.
• Add salt and pepper to taste.
• Simmer for 1 hour.
• Remove hambone.
• Remove meat from bone and cut in small pieces.
• Return to pot.
• Heat through.

SENATE NAVY BEAN SOUP WITH A HINT OF CLOVE

Steps:

• Combine drained navy beans with water and ham hock, and bring to a boil. When boiling, reduce heat and simmer until the beans are tender. This can take 1 1/2 hours or more, if you forgot the beans in the back of the cabinet, like I did :).
• Take out the ham bone, picking any meat off the bones. Throw out the bone. Add meat to pot, with the rest of the ingredients, except for parsley.
• Bring soup back to a boil, then simmer until ingredients are soft.
• Take out a cup of the beans, then with a hand blender, blend the soup. Add the cup of beans back inches Salt and pepper, then serve.

SENATE NAVY BEAN SOUP

Steps:

• Preparation: Soak the beans in water overnight. Make sure the beans are covered with a couple of inches of water as they can expand somewhat. Drain the beans. In a heavy-bottomed soup pot, combine the vegetable stock, the drained beans and the ham hock. Bring to a boil, reduce heat to a simmer. Simmer, covered, for 2 hours, occasionally skimming off any scum that forms on the surface. In a separate saucepan, heat the butter over a low-to-medium heat. Add the onion, celery and garlic to the butter and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half. Add the onion mixture, parsley and the potato flakes to the soup and simmer for another hour or until the beans are tender. Remove the ham hock. Pull the meat off the bone, chop it up and return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness. Season to taste with Kosher salt and white pepper and serve right

SENATE BEAN SOUP

Steps:

• Soak beans overnight in 6 cups of the water (or bring to boil; boil 2 minutes and let stand, covered, 1 hour).
• Add remaining 4 cups water, the ham hock, bay leaf and pepper. Bring to a boil. Reduce heat, cover; simmer 1 1/4 hours or until beans are almost tender.
• Stir in remaining ingredients, cover; cook 20 to 30 minutes more, until beans are tender.
• Discard bay leaf. Cut meat from bone and shred, then return the meat to the pot.
• *I often throw everything into the crockpot, after the first step, and let it simmer on high for 4 hours or on low 8 hours -- a good dinner to come home to! Just shred the meat and remove the bone and bay leaf before serving.

SENATE BEAN SOUP

Steps:

• 1. Soak beans overnight. Drain and wash beans. Add enough water to cover. Simmer 2 hours , stirring occasionally and adding water as needed. 2. Saute onions, green pepper, celery and garlic in a little olive oil until tender. Set aside. 3. After 2 hours, add all other ingredients and simmer another hour, or until beans are tender. 4. Remove meat from ham bone or hocks and mince. Return meat to soup

SENATE BEAN SOUP

Steps:

• Wash and sort beans; in large kettle, cover beans with 6-8 c hot water.
• Bring to a boil; boil 2 minutes; remove from heat, cover, and let stand for 1 hour.
• Add another 2 quarts of cold water and ham bone.
• Bring to a boil; reduce heat and simmer 1 1/2 hours.
• Stir in remaining ingredients; simmer 20-30 minutes until beans are tender.
• Remove ham bone, trim off meat and return meat to soup; remove bay leaf.
• Serve hot; freezes well.

HEARTY NAVY BEAN SOUP WITH HAM (SENATE BEAN)

Steps:

• Rinse and check the beans for dirt or rocks. Drain away any water and cover the beans with at least 3 inches of fresh warm water. Let the beans soak 4 to 5 hours if possible. If you don't have time to soak them, just rinse them and move forward.
• Once the beans have soaked, drain them and transfer them to at least a 4 quart heavy dutch oven or pot. Cover with 7 cups of cold water and add the ham hock.
• Cover and bring to a gentle simmer. Cook soaked beans 1 hour 15 minutes. Unsoaked beans will take about 2 hours. Stir occasionally while simmering.
• Once the beans are tender, turn off the heat, remove the ham hock and let it cool enough to handle. Remove any skin and fat and chop the meat you can get off of it. Add that back to the pot.
• Add the onion, celery, potatoes, garlic, salt and pepper. Cover and return to a gentle simmer to cook the vegetables: About 20 minutes more, stirring occasionally.
• Once the vegetables are soft, turn off the heat and if the soup isn't thick enough, gently mash some of the soup with a potato masher or fork. Leave most of the beans whole.
• Sprinkle with parsley and serve warm with cornbread or rolls.

PAULA DEEN'S SENATE BEAN SOUP

Steps:

• Rinse beans in hot water until they are white.
• Place beans in stockpot, add water and bring to a boil.
• Reduce heat and simmer for 3 hours.
• Heat butter in small skillet over medium heat.
• Add onion to butter and saute until lightly brown, then add to pot of beans.
• Remove 2 cups bean mixture, puree in blender, then return to stockpot.
• Add ham to soup.
• Just before serving, add salt and pepper to taste, then garnish with parsley.

U.S SENATE BEAN SOUP

Steps:

• 1. Always wash beans and pick over beans before putting them to soak.Discard any beans that are discolored as well as any pebbles or floating particles. There are 2 ways to soak dried beans before cooking. The least complicated-if you have time -is to soak them overnight in water to cover 2 to 3 inches above beans,to allow for absorption.Drain beans,discard water and cook.
• 2. If time is a factor,the beans may be quick-soaked be covering them with water and bringing to a boil for 2 minutes . Set aside and allow to soak for 1 hour.Blanching beans for 2 minutes and soaking for 1 hour is the equivalent of 6 to 8 hours soaking.
• 3. Drain beans and place them with the ham in a large (5 qt) soup kettle.Add 3 quarts of cold water.Bring to a boil,reduce heat and simmer over low heat for 2 hours.Skim if necessary.
• 4. In the meantime chop the onions,garlic,celery and parley.When beans and meat have cooked for 2 hours,add the chopped vegetables and the potato to the pot.Simmer for 1 hour longer or until beans are tender.
• 5. Season with salt and pepper.
• 6. Remove the bones and meat from the soup.Dice the meat into 1/2 inch pieces and return to pot.Discard the bones,Reheat to serve
• 7. Final Step-This is a hearty,robust dish and so it should have hearty,robust service-from the pot at the table,ladled into heated soup bowls.Garnish with snippets of parsley or chives.
• 8. THE HOUSE VERSION-Only beans,ham hock,and seasoning.The beans are bruised witha spoon or ladle to barely cloud before serving

U. S. SENATE BEAN SOUP

Steps:

• 1. Place beans in a pot of cold water and soak overnight, drain the beans and replace the water to cook.
• 2. Using a 5-quart pot , place the drained beans in with 3-quarts of cold water.Bring the water to a boil , reduce heat and simmer over low heat for 2 hours along with the ham bone.
• 3. In the meantime chop the onions, garlic, celery, and parsley. When the beans and meat has cooked for 2 hours , add the chopped vegatables and the potatos to the pot. Simmer for one hour longer or until beans are tender.
• 4. Season with salt and pepper to taste. Remove the bones and meat from the soup, Dice the meat into 1/2 inch pieces and return to the pot. Discard the bones. Garnish with snippets of parsley or chives when ready to ladle into bowls.

U,S. SENATE BEAN SOUP

Steps:

• Strain the water from the soaked beans and put in a big pot with 3 quarts of water and ham bone or ham hocks. Bring to boil and reduce heat and simmer for at least 2 hours. Stir the chopped vegetables and herbs into the pot and also the mashed potatoes if you are cooking the Senate version--and cook over low heat for another hour--until beans are nicley tender. Remove the bones from pot-- cut off meat and return to pot, disgarding the bones..garnish with chives etc.