(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Senate Bean Soup
Cold weather and inaugurations call for heartwarming soup. Senate Bean Soup is something the entire U.S. Congress has always agreed on and is purportedly served daily, in the Capital Building restaurant for over 100 years (perhaps like most great bean soups, they simply keep adding more water). My version uses a bit of liquid smoke in lieu of the ham hock, which is the traditional, rout and cubed potatoes (instead of mashed), so maybe this could be the start of some discord. Nah. This is great soup. Wright’s Liquid Smoke is the one we use in the BetterBaking.com test kitchen. Soak the beans overnight or in the morning and make the soup mid afternoon in time for supper. This is a non-partisan, crowd pleasing soup.
1 1/2 cups white navy beans (soaked overnight)
1/4 cup red beans (soaked overnight)
2 tablespoons barley
2 quarts spring water, preferably
4 cups peeled, cubed potatoes
3 medium onions, chopped
1 cup celery, finely chopped
2 cloves garlic, chopped
1/3 cup fresh parsley, finely chopped
Salt, pepper to taste
1/4 teaspoon liquid smoke, optional
1-2 tablespoons light olive oil or unsalted butter
Cover the beans in water and soak overnight. Drain.
In a large, heavy bottomed stockpot, add the beans, and remaining ingredients (holding back salt, pepper and liquid smoke somewhat, until the soup is cooked and you see what flavorings are needed).
Bring to a boil and then simmer until beans are tender and potatoes have pretty well dissolved, about 2-3 hours. Add olive oil or butter and adjust salt and pepper to taste.
© This is a Marcy Goldman/BetterBaking.com original recipe
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