Are you looking for an authentic recipe for Senate Bean Soup? This page will explain how to make Senate Bean Soup, a thick, hearty soup made with navy beans, smoked ham hocks, onion, butter, salt and pepper.http://www.senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup is so-named because it is served in all eleven Congressional dining rooms every day of the year. A recipe attributed to Senator Fred Dubois from Idaho, who served in the Senate in the late 1800s and early 1900s, also includes mashed potatoes, celery, garlic and parsley.http://bioguide.congress.gov/scripts/biodisplay.pl?index=D000509 Although not the official recipe served today, the original recipe is also included here as a variation.

There are several different stories about how the tradition of serving Senate Bean Soup every day came into being. Some say it was started at the request of Senator Dubois. Others give the credit to Senator Knute Nelson of Minnesota who is said to have introduced a resolution in 1907 mandating that the soup be served every day that Congress is in session.http://whatscookingamerica.net/Soup/SenateBeanSoup.htm Still others say it was Joseph G. Cannon, U.S. Speaker of the House from 1903 to 1911, who one day exclaimed, "Thunderation, I had my mouth set for bean soup! From now on, hot or cold, rain, snow or shine, I want it on the menu every day."http://www.soupsong.com/rsenate.html However it came to be, what we do know is that Senate Bean Soup has been a hands-down favorite on the Senate menu for over 100 years.

Ingredients for Traditional Senate Bean Soup

• 2 pounds dried navy beans
• 4 quarts water
• 1 1/2 pounds smoked ham hocks
• 1 large onion, chopped
• 2 tablespoons butter
• Salt and pepper

Ingredients for Senate Bean Soup with Mashed Potatoes

• 1 cup dried navy beans
• 3 quarts water
• 1/2 pound smoked ham hocks
• 2 tablespoons butter
• 3 medium onions, finely chopped
• 4 stalks celery, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup mashed potatoes
• 1/4 cup fresh parsley, finely chopped
• Salt and pepper

Equipment Needed for Either Version

• 1 large covered soup pot
• Colander
• 1 large frying pan
• Large mixing spoon
• Knife to chop vegetables and remove and cut up meat from ham hocks
• Cutting board

1. Put the dried navy beans in a large soup pot, cover with water and let soak overnight.
2. Drain and rinse beans and set aside.
3. In the same soup pot, bring 4 quarts of water to a boil.
4. Add beans and ham hocks.
5. Cover and allow to simmer for about 3 hours, stirring occasionally.
6. After simmering, remove ham hocks from the bean stock and set aside to cool slightly.
7. In large frying pan, melt the butter over medium-high heat.
8. Add the chopped onions to the frying pan and cook until tender and slightly browned.
9. When cool enough to handle, remove meat from the ham hocks and dice.
10. Add meat and onions to the soup pot and bring to a boil.
11. Season with salt and pepper to taste.

Recipe serves 8

1. Put the dried navy beans in a large soup pot, cover with water and let soak overnight.
2. Drain and rinse beans and set aside.
3. In the same soup pot, bring 3 quarts of water to a boil.
4. Add beans and ham hocks.
5. Cover and allow to simmer for about 1 hour, stirring occasionally.
6. In large frying pan, melt the butter over medium-high heat.
7. Add the chopped onions, celery and garlic to the frying pan and cook until tender.
8. Add the vegetables to the soup pot and simmer about 1 hour, stirring occasionally.
9. Remove the ham hock from the soup, cut the meat off the bone and dice. Discard the bone and fat.
10. Return the meat to the soup mixture.
11. Add salt and pepper to taste.
12. Garnish individual servings with parsley.

Recipe serves 6