Senate Bean Soup
Happy Thanksgiving from Senate Republicans.
The Senate’s famous bean soup:
2 pounds dried navy beans
4 quarts hot water
1.5 pounds ham hocks
1 onion, chopped and sautéed
2 tablespoons butter
Salt and pepper to taste
Parsley for garnish
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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Senate Bean Soup Pressure Cooker Recipe ~ Noreen's Kitchen
We had a lot of ham left from a meal a couple of weeks ago so we decided to make some senate bean soup in the pressure cooker. This is super easy and you are going to love it!
We started with cooking some beans in the pressure cooker and then moving on with the soup as demonstrated. You can cook your own beans, use canned beans or even throw everything into the pot at once and slow cook this if you wish.
You don't have to have a pressure cooker to make this soup. It can be made on the stove top or in the crock pot or slow cooker just as easily. However I would not add the potatoes at the beginning or you will end up with mush. Add those just about 20 minutes before you intend to serve and everything should be done to perfection!
I hope you give this soup a try and I hope you love it!
Happy Eating!
Get the recipe here:
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Ham and bean soup Slow cooker meals to make dinner easy!
Ham and bean slow cooker soup is a super simple recipe that can be easily modified to fit your tastes! I show you how to use dry beans from the pantry - whether it’s navy beans, pinto beans, northern beans, white beans, brown beans (all the beans!) and show you how to make beans with ham in the slow cooker or crockpot.
This simple dinner can be made with store-bought ham pieces, ham hocks or that leftover ham or ham bone from the holidays. Throwing in the bone makes the best beans & ham in the crockpot but I get that that’s not always an option so I’m all about showing you how to cook the best beans and ham with what you have on hand.
For more easy recipes- crockpot and otherwise, be sure to check out my channel - Jamie Riene - weekly.
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Recipe Senate Navy Bean Soup
Recipe - Senate Navy Bean Soup
INGREDIENTS:
●The first and the most simple recipe online for Senate bean soup, is one I found from Congress Cooks , but the recipe lacked a lot of vital detail, here is my adaptation of their recipe that is more descriptive. This soup is simple cooking at its best, you don't need to do anything complex with this recipe at all. The ham hock will provide most of the flavoring, so don't be worried about any complex spices.
●Senate Bean Soup
●Yield: 12-16 servings.
●2 pounds dry small navy beans
●1 1/2 pounds smoked ham hocks
●1 tablespoon butter
●salt and pepper to taste
●While I find that simple recipe for Senate Navy Bean Soup to be quite good, I like to add just a couple more ingredients to my soups. For me a soup needs onion, celery, and carrot for it to taste just right, and so I added an extra ingredient or two to my version of the Senate Navy Bean Soup.
●CopyKat.com's U.S. Senate Navy Bean Soup
●4 to 6 servings.
●1 pound dry navy beans
●1 smoked ham hock
●1 cup chopped onion
●1/2 cup chopped celery
●1/2 cup chopped carrot
●2 cloves of garlic, chopped
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.