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Senate Navy Bean Soup

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"Although several senators are credited for its popularity, Joseph G. Cannon, U.S. Speaker of the House, 1903-1911, is the one most referenced. Various politicians have openly stated their affection for this soup as it appears on the menus of all eleven capitol dining rooms."

List of Ingredients

â—¦ 2 cups dried white navy beans, debris removed, soaked overnight, and drained
â—¦ 1 meaty ham bone or 2 smoked ham hocks
â—¦ 12 cups water
â—¦ 1 teaspoon dried thyme
â—¦ 1 bay leaf
â—¦ 1 medium onion, finely chopped
â—¦ 2 medium celery ribs, finely chopped
â—¦ 1½ teaspoons finely minced garlic
â—¦ ¼ cup chopped fresh parsley
â—¦ Salt and pepper
â—¦ Minced fresh chives, to serve (optional)



Recipe

Combine the beans, ham bone, water, thyme, and bay leaf in a large soup pot or saucepan over high heat. Bring to a boil, skim off any foam that rises to the surface, then reduce the heat, cover, and simmer for 2 hours, until the beans are tender.

Stir in the onion, celery, garlic, and parsley. Season to taste with salt and pepper, and simmer for 30 minutes, until the vegetables are tender.

Remove the ham bone and bay leaf from the pot. Remove the meat from the bone and cut into small pieces. Return the meat to the pot and discard the bone. Taste and adjust the seasoning as needed. Garnish each bowl with a sprinkling of chives, if using, and serve hot.


Serves 6 to 8