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 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!
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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.
Easy White Bean & Mushroom Bacon Senate Soup | cozy one-pot vegan dinner
Senate Soup has been served on Capital Hill for over 100 years so I created this plant-based vegan White Bean & Mushroom Bacon Senate Soup version so we can all enjoy a healthy version. It reminds me of the Campbell's Bean & Bacon soup I grew up with. The mushroom bits bring a smoky flavor to the soups chowder like texture.
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KEY MOMENTS
00:00 Introduction
01:00 Mushroom Preparation
03:53 Saute Onions & Garlic
04:32 Prepare Beans
07:18 Soup Broth
08:24 Add Mushrooms
09:12 Taste Test
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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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