A hearty soup that’s a Senate tradition.
Hearty bean soup has been on the menu in the Senate’s restaurant every day since at least 1903.
You could say it’s a rare unanimous mandate.
Credit:Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
It’s easy to see why it’s so popular.
Fill with water about 2 inches above the beans, and bring to a boil.
Cover, remove from heat, and let stand 1 hour.
Drain the beans before proceeding with the soup recipe as directed.
Variations for Capital Hill Bean Soup
A soup this simple is just made for variations.
Consider freezing in individual portions for quick thawing.
Reheat in the microwave or on the stovetop until hot throughout before serving.
ham bone or uncured ham hock
2 1/2qts.water
1large russet potato (about 8 oz.)
Return to Dutch oven.
Boil ham bone and beans:
Add ham bone and water.
Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.
Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato.
Remove and discard bone and fat; dice meat, and stir into bean mixture.
Top each serving with chopped parsley.
Frequently Asked Questions
Bean soup can be frozen for up to three months.
Yesif the beans begin to become mushy and fall apart, the soup may be overcooked.
Don’t worry though, it will still be delicious.
