Classic American Senate Bean Soup
A classic bean soup, famously served in the U.S. Senate dining room for over a century, offers a hearty and traditional meal.
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Instructions
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Soak beans overnight in water, ensuring they are covered by a few inches.
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Drain the soaked beans.
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In a heavy soup pot, combine vegetable stock, drained beans, and ham hock; bring to a boil, then reduce heat and simmer, covered, for 2 hours, skimming any scum.
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Meanwhile, heat butter in a separate saucepan; sauté onion, celery, and garlic for 2-3 minutes until translucent.
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Add wine to the saucepan and cook for 1-2 minutes until reduced by half.
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Stir the cooked onion mixture, parsley, and potato flakes into the soup; simmer for an additional hour or until the beans are tender.
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Remove the ham hock, pull the meat from the bone, chop it, and return to the soup.
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Adjust soup thickness by adding more stock or water if necessary.
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Season to taste with kosher salt and white pepper.