Classic Senate Bean Soup Recipe

This classic Senate Bean Soup recipe is a hearty and flavorful dish that has been served in the United States Senate for over a century. Made with dried navy beans, ham hocks, onions, celery, carrots, and spices, this soup is a comfort food favorite. Perfect for a chilly day or to serve as a starter at a dinner party, this recipe will warm your heart and soul.

Ingredients

• 1 pound dried navy beans
• 2 ham hocks
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups chicken broth
• 2 cups water

Directions

1. Rinse the navy beans and remove any debris. Place them in a large pot and cover with water. Let them soak overnight.
2. Drain and rinse the soaked beans. Return them to the pot.
3. Add the ham hocks, chopped onion, celery, carrots, minced garlic, bay leaves, dried thyme, salt, and black pepper to the pot with the beans.
4. Pour in the chicken broth and water. Bring the mixture to a boil over medium-high heat.
5. Once boiling, reduce the heat to low and simmer for about 1 hour, or until the beans are soft and tender.
6. Remove the ham hocks from the pot and set them aside to cool slightly.
7. Using an immersion blender, puree about half of the soup until it reaches a creamy consistency. Alternatively, you can transfer half of the soup to a blender and blend until creamy, then return it to the pot.
8. Remove the meat from the ham hocks and dice it. Add the diced meat back to the pot.
9. Simmer the soup for an additional 15 minutes to heat the meat through and allow the flavors to meld together.
10. Taste and adjust the seasoning if needed.
11. Serve hot, garnished with a sprinkle of fresh chopped parsley.

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