D.C. Bean Soup

Ah, the day after christmas, and all through the fridge are leftovers. Poultry, Beef, and HAM.

Time to use some of those, in specific, ham, and even more specific, that gnarley bit of the ham, down by the bone end, that is so hard to slice.

There is quite a bit of history behind this recipe, and we’ll go into that tidbit in another 50 years. (Suffice it to say, this specific recipe was co-developed by a grand lady with first-hand knowledge and myself.)

From Wikipedia:

U.S. Senate Bean Soup or simply Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century. The original version included celery, garlic, parsley, and possibly mashed potatoes as well.

According to the Senate website, “Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.”

On September 14, 1943, rationing due to World War II left the Senate kitchen without enough navy beans to serve the soup. The Washington Times-Herald reported on its absence the following day. In a speech on the Senate floor in 1988, Bob Dole recounted the response to the crisis: “Somehow, by the next day, more beans were found and bowls of bean soup have been ladled up without interruption ever since.”

D.C. Bean Soup

Hearty, Filling, Stasty, and with quite the history

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Soak Time 12 hours hrs

Course Lunch, Side Dish, Soup

Cuisine American

Servings 8 people

Calories 331 kcal

Ingredients

  

1x2x3x

• 1 lb Navy Beans Dried, picked
• 1 lb Ham With Bone
• 2 ea Russet Potatoes Peeled, Diced
• 1 ea Onion Large, Peeled, Diced
• 1 ea Celery Washed, Diced
• 1 ea Carrot Peeled, Diced
• 3 cloves Garlic peeled, minced
• 8 cups Chicken Stock Low Sodium
• 2 tbsp Butter Unsalted
• Salt, Pepper To taste
• 2 ea Bay leaves

Instructions

 

Soaking

• Place beans in large bowl and add water to cover by 3"
• Cover, soak overnight in cool area.
• After soaking and the beans have softened and began to split, drain well.

Soup

• In a large dutch oven, over medium heat, melt and foam out the butter
• Add the mirepoix, and cook until the onions have softened, and turned translucent.
• Add the rest and bring to a boil, reduce heat to med-low and simmer until beans begin to break down ~90 mints to 2 hours, add water as needed to adjust thickness
• Taste, season, taste, balance flavor, serve with a vinegar drizzle

Notes

A very long story about this soup.  

It was once a very closely guarded secret of the U.S. Navy, who at the times provided the mess personnel for various governmental kitchens.

Once upon time, a member of one of those institutions, became engaged in conversation about said soup, before long said member had joined several others in a non-disclosed location for a soup cook off, and other discussions.

But back to the soup, one can use leftover ham from say a holiday feast, it is good if one uses the bone, and even better if one add smoked ham hocks.

This has long been a winters standby for the lair, usually served with thick slices of fresh bread, slathered in butter.  A small drizzle of good quality vinegar, will accent the tastes.

Nutrition

Calories: 331kcalCarbohydrates: 24gProtein: 23gFat: 16gSaturated Fat: 6gCholesterol: 50mgSodium: 1042mgPotassium: 639mgFiber: 6gSugar: 4gVitamin A: 116IUVitamin C: 1mgCalcium: 52mgIron: 2mg

Keyword Beans, Soup

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