With this wintry weather, many of us will be chowing down with a steaming bowl of hot soup. Pay a visit the nation’s capital though and you’ll find the signature soup of the United States Senate.
Not to be outdone by the Senate, the House instituted its own version of bean soup. The major difference between the two chambers’ bean soups is onions. The Senate iteration has them; the House version does not.
Thanks to our friends at Metro Connection at WAMU, you can try them yourself! And click here for Lauren Ober's full story.
The Famous Senate Restaurant Bean Soup Recipe
2 pounds dried navy beans
4 quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.
Five-Gallon Bean Soup Recipe
3 pounds dried navy beans
2 pounds of ham and a ham bone
1 quart mashed potatoes
5 onions, chopped
2 stalks of celery, chopped
4 cloves garlic, chopped
half a bunch of parsley, chopped
Clean the beans, then cook them dry. Add ham, bone and water and bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving. Makes five gallons.