Seems to be a lot of soup threads. How about this one?

I don't have a favorite bean soup - or a really good one. Anyone have a
good Senate bean soup recipe? I've seen several but no outstanding ones.
Any others? A very close clone of Campbell's bean/bacon soup? That's my
favorite boughten soup. Lipton's chicken noodle is good too. I make ham
hocks and beans, but that's a lot closer to stew than soup, at least the
way I make it.

TIA


--
"Experience is something you don't get until
just after you need it." Steven Wright

"KenK" > wrote in message
...
> Seems to be a lot of soup threads. How about this one?
>
> I don't have a favorite bean soup - or a really good one. Anyone have a
> good Senate bean soup recipe? I've seen several but no outstanding ones.
> Any others? A very close clone of Campbell's bean/bacon soup? That's my
> favorite boughten soup. Lipton's chicken noodle is good too. I make ham
> hocks and beans, but that's a lot closer to stew than soup, at least the
> way I make it.


U.S. Senate Bean Soup

This soup has been on the U.S. Senate restaurant menu since 1901.

Pick over, rinse, and soak overnight:
1-1/4 cups small dried white beans, such as navy

Drain and place in a soup pot along with:
7 cups cold water
1 ham hock

Bring to a boil, reduce the heat and simmer until the beans are tender about
1-1/4 hours. Remove the ham hock. Discard the bone, skin, and fat; dice
the meat. Return to pot along with:

1 large onion, diced
3 medium celery stocks with leaves, chopped
1 large potato, peeled and finely diced
1 large carrot, peeled and finely diced (optional)
2 cloves garlic, minced
1-1/2 tsp. salt
1/2 tsp. ground black pepper

Simmer until the potatoes and carrots are quite soft, 20 to 30 minutes.
Remove from the heat and mash with a potato masher until the soup is a bit
creamy. Stir in:

2 Tbsp. chopped fresh parsley (optional)

Makes about 6 cups

Use a heavy pot and slow simmer stirring often so you don't burn the beans.
That totally ruins the soup.

On Nov 8, 9:03*am, KenK > wrote:
> Seems to be a lot of soup threads. How about this one?
>
> I don't have a favorite bean soup - or a really good one. Anyone have a
> good Senate bean soup recipe?

I like more in my navy bean soup than what is in the Senate bean soup
recipe.

http://www.hizzoners.com/recipes/sou...navy-bean-soup


and here are the rest of the recipes for the soups we served most
often


http://www.hizzoners.com/recipes/soups

On Nov 8, 12:03*pm, KenK > wrote:

> I don't have a favorite bean soup - or a really good one. Anyone have a
> good Senate bean soup recipe? I've seen several but no outstanding ones.
> Any others? A very close clone of Campbell's bean/bacon soup? That's my
> favorite boughten soup. Lipton's chicken noodle is good too. I make ham
> hocks and beans, but that's a lot closer to stew than soup, at least the
> way I make it.



I don't make a soup, more of a stew, but it becomes soup later by
adding cold water and stirring till the desired consistency is
achieved. I use different beans at different times. Here's one with
kidney beans - the light red ones. I do not soak. Those who do might
have to adjust times.

Into one pot I put two pounds of rinsed and picked over light
red kidney beans and one pound of sirloin or chuck roast (can be
adjusted to one pound or whatever amount you prefer). Bring to boil
and lower heat to simmer for 3 hours, maybe less, adding water as
needed.

My grandparents would keep the meat in till it fell apart just
like the beans - starting to fall apart but maintaining some shape - a
nice thick broth. I prefer to take the meat out at the two hour mark
or so, before it falls apart but is ready to. I then put the meat in
a container in the fridge. I continue cooking the beans till falling
apart and very soft.

When done, remove beans from burner and put on back of stove.
Now, in a small fry pan put 1/2 stick of butter (or to taste) along
with a whole bunch of garlic finely minced (about 12 cloves, almost a
bulb), and cook, stirring till almost golden bu t not browned and
definitely not burned. Then, take the garlic and butter mixture and
pour into the beans on back burner. Add a palmful of dried mint to
the mix by rubbing it between your hands. Stir it up and that's it.

Now the reason I call this a soup is because I add different
veggies to it every day, along with some of the meat cut from the
roast I put separately in the fridge. The butter amount sounds heavy
(half a stick), but is really not when one considers the amount of
meals one gets from this mix. I microwave potatoes and put in
fridge. I have spinach in fridge. Some roma tomatos I'll use a
serrated peeler on before adding. So each day I create a soup from
the bean mix. Put the beans in a big soup bowl and mix with cold
water till you achieve the desired consistency. Then add a bit of
diced taters already cooked along with some of the meat and maybe some
spinach - or have it with no veggies. This soup base has only 5
ingredients - beans, meat, garlic, butter, and dried mint. The rest
you do yourself as each day you take the soup and create your own
soup. The mix lasts 6 days in the fridge, maybe more, but I keep for
6 max. Some can also be frozen. Anyway, that's my mix - sounds
maybe more complicated than it is - but that is probably due to my
description, not to the actual making of the stuff, which is really
quite simple.

Then, kick back, watch tv, and let those farts roll out - oh yeah baby
TJ

On Nov 8, 6:03*pm, Tommy Joe > wrote:

> * * * Into one pot I put two pounds of rinsed and picked over light
> red kidney beans and one pound of sirloin or chuck roast (can be
> adjusted to one pound or whatever amount you prefer). *Bring to boil
> and lower heat to simmer for 3 hours, maybe less, adding water as
> needed.


Sorry, correction - whatever poundage of beans I use, I use the
same poundage of meat - so above I meant to say two pounds of roast,
not one. But it doesn't matter, it's up to the person - it just works
well with an equal amount of meat and beans, plus it's easy to
remember that way. Minor correction, but must make. Anal. Very anal.

TJ

On Nov 8, 6:03*pm, Tommy Joe > wrote:

> > I don't have a favorite bean soup - or a really good one.


Whoops, more anal insanity, forgot something
else....................besides the microwaved and then fridged
taters, I also will sometimes cook a pound of brown rice and put that
in the fridge. A handful of that brown rice stirred into the bean mix
is great. You can really add almost anything to this bean base as
long as the veggies or whatever are not too tough and demand a lot of
cooking time. That's why I use spinach and other fragile veggies
unless they have already been cooked like the taters. This sounds
like a lot of work, but it's really just prepping. 3 hours to make
the stuff, then only about 5 minutes a day to put it together as you
desire.

TJ

"KenK" wrote in message ...

Seems to be a lot of soup threads. How about this one?

I don't have a favorite bean soup - or a really good one. Anyone have a
good Senate bean soup recipe? I've seen several but no outstanding ones.
Any others? A very close clone of Campbell's bean/bacon soup? That's my
favorite boughten soup. Lipton's chicken noodle is good too. I make ham
hocks and beans, but that's a lot closer to stew than soup, at least the
way I make it.

TIA


--
"Experience is something you don't get until
just after you need it." Steven Wright

- - - - - - - - - - -
HOUSE OF REPRESENTATIVES BEAN SOUP

I was a congressional intern in the U.S. House of Representatives many years
ago. I loved the bean soup that was served in the House cafeteria. This is
the recipe that was freely distributed by cafeteria staff to any who asked
at that time.

Cover 2 pounds of Number 1 white Michigan beans with cold water and soak
over night. Drain and re-cover with water. Add a smoked ham hock and
simmer slowly for about 4 hours until beans are tender. Add salt and pepper
to taste. Just before serving,bruise beans with large spoon or ladle,
enough to cloud. Recipe serves 6 persons.

[Note: Legend has it that it was Sam Rayburn's favorite and he insisted
that it be available every day. There are some variations on that legend.
At any rate, it is popular enough with tourists that it was still on the
daily menu.]

~~~~~~~~~~~
SENATE BEAN SOUP
(Slight variation from House of Representatives Bean Soup, above)

Source: This recipe and accompanying information is extracted from Senator
John D. Rockefeller's web page
http://www.virtualcities.com/ons/wv/gov/wvgvjr12.htm

"Whatever uncertainties may exist in the Senate of the United States, one
thing is su Bean Soup is on the menu of the Senate Restaurant every day.
The origins of this culinary decree has been lost in antiquity, but there
are several oft-repeated legends." The web site describes two of the
stories that claim to be the source for this recipe.

Ingredients
2 pounds of small Michigan navy beans
1-1/2 pounds of smoked ham hocks
1 onion
butter
Salt and pepper
Take two pounds of small Michigan navy beans, wash and run through hot water
until beans are white again. Put on the fire with four quarts of hot water.
Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.
Braise one chopped onion in a little butter, and when light brown put in
bean soup. Season with salt and pepper than serve. Do not add salt until
ready to serve.

Serves: 8.

--
MaryL

On 8 Nov 2011 17:03:44 GMT, KenK > wrote:

>Seems to be a lot of soup threads. How about this one?
>
>I don't have a favorite bean soup - or a really good one. Anyone have a
>good Senate bean soup recipe? I've seen several but no outstanding ones.
>Any others? A very close clone of Campbell's bean/bacon soup? That's my
>favorite boughten soup. Lipton's chicken noodle is good too. I make ham
>hocks and beans, but that's a lot closer to stew than soup, at least the
>way I make it.

Use your google finger and find one with lemon juice in it. I don't
have a recipe and make it differently every time. I don't think it
would be good with a pork base but with chicken it's wonderful

Lou