U.S. Senate Bean Soup

Item # Pa-1049-01
Price $6.50
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A wonderfully seasoned soup from our nation’s capitol. Although the exact origin of this soup is unknown, most stories attribute it to either Senator Fred Thomas Dubois of Idaho (served from 1901 to 1907) or Senator Knutë Nelson of Minnesota (served from 1895 to 1923). One thing is certain: U.S. Senate bean soup is on the menu of the United States Senate cafeteria every day.

Ingredients: Assorted beans, herbs, spices, black pepper, onion powder, and bay leaf.

Additions:
6 c. cold tap or spring water
2 meaty country ham hocks
Spice packet (included)
3/4 lb. fresh potatoes, peeled
1/4 c. milk
3/4 c. fresh celery, chopped
1 c. onions, chopped fine
1 clove garlic, chopped
1 tsp, salt or savory salt-less spices

Cooking Directions:
1.Sort through and thoroughly wash beans. Soak beans four hours or overnight in water to cover by 2 inches. Drain beans and rinse well.
2.Place the 6 cups of water and beans in a 4-6 qt. cooking pot. Add contents of spice packet and ham hocks. Cover and bring to a boil. Reduce heat to medium low, and cook for one hour.
3.After beans have cooked for 3/4 hour, cut peeled potatoes into quarters and steam until tender. Drain excess Water and mash potatoes with a fork. Add milk and whip potatoes until they are fluffy.
4.Add mashed potatoes and remaining ingredients to the pot of beans. Cover and continue cooking gently for an additional hour, stirring occasionally and lightly mashing beans against the side of the pot using the back of a spoon.
5.Remove ham hocks and bay leaf onto a clean cutting board. Discard bones, fat, and bay leaf. Finely dice the meat and return it to the soup. Stir and remove from heat. For best flavor refrigerate overnight and reheat the next day.

Vegetarian Version: Omit the meat. Add 2 T. vegetable broth powder or 2 boullion cubes to your taste at step #4. Delicious!

The next day, serve this historic soup with a fresh garden salad, hot, corn bread sticks and cherry rhubarb pie for dessert.

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