Senate Bean Soup from Idahoan

Senate Bean Soup is a traditional soup served in the United States Senate’s restaurant. It has been on the menu since the early 20th century.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Senate Bean Soup from Idahoan

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Dried Navy Beans
• 8 cups Water
• 1 medium Onion
• 1 stalk Celery
• 1 medium Carrot
• 1 piece Ham Hock
• 1 piece Bay Leaf
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 tablespoon Parsley

Instructions

1. Rinse the dried navy beans under cold water.
2. In a large pot, combine the rinsed beans and water. Bring to a boil.
3. Reduce heat and simmer for 1 hour.
4. While the beans are simmering, chop the onion, celery, and carrot.
5. After 1 hour, add the chopped vegetables, ham hock, bay leaf, salt, and pepper to the pot.
6. Continue simmering for another 30 minutes or until the beans are tender.
7. Remove the ham hock and bay leaf from the pot.
8. Using an immersion blender or a potato masher, partially blend the soup to thicken it.
9. Serve hot, garnished with parsley.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 2g

Protein 12g24%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.