U.S. Senate Navy Bean Soup

Name: U.S. Senate Navy Bean Soup
Ingredients: 2 bay leaves; 4 sprigs fresh thyme; 4 parsley stems, plus 1 1/2 tablespoons minced parsley leaves; 1 pound dried navy beans washed and picked clean of any debris or dark-colored beans; 1 smoked ham hock (about 12 ounces); Salt; 1 tablespoon unsalted butter; 1 medium onion, chopped fine; 1 medium carrot, chopped fine; 1 medium stalk celery, chopped fine; 4 medium cloves garlic, peeled and finely minced; Ground black pepper; 1 teaspoon lemon juice from 1 medium lemon, plus 1 lemon cut into wedges

www.americastestkitchen.com

This classic homegrown bean soup has supposedly been on the menu in the Senate restaurant since 1901. Could we bring this old standby into the 21st century?

Keywords

Soups
Pasta
Grains
Rice & Beans
US & Canada
Beans
Main Courses

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Dutch oven
Potato masher
Butcher's twine
Chef's knife
Cutting board
Tongs
Skillet
Mixing bowl
Ladle
Measuring spoon
Stove
Airtight container
Serving bowl

Ingredients

2 bay leaves
4 sprigs fresh thyme
4 parsley stems, plus 1 1/2 tablespoons minced parsley leaves
1 pound dried navy beans washed and picked clean of any debris or dark-colored beans
1 smoked ham hock (about 12 ounces)
Salt
1 tablespoon unsalted butter
1 medium onion, chopped fine
1 medium carrot, chopped fine
1 medium stalk celery, chopped fine
4 medium cloves garlic, peeled and finely minced
Ground black pepper
1 teaspoon lemon juice from 1 medium lemon, plus 1 lemon cut into wedges