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  • Senate Bean Soup

    1 vote
    Senate Bean Soup
    Prep time:
    Cook time:
    Servings: 12
    by Robert Long
    20 recipes
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    From the Senate Dinning hall, Washington D. C. This has always been my favorite bean soup and has served me very well every time I offer it either for a family gathering or I have served it to up to 300 diners over and over again.

    Ingredients

    • 1 lbs. dry small Great Northern beans
    • 1-1/4 pounds smoked ham shank or smoked neckbones
    • 14 cups of Chicken Broth (from Tones Chicken Base)
    • 1 Tbsp. chicken base (such as tones but not dry cubes)
    • 1 lg. onion, chopped
    • 3 med, carrots, diced fine or shredded
    • 2 stalks celery, diced fine
    • 1/2 tablespoon garlic diced fine
    • salt and pepper to taste Note, do not add salt until beans are tender and just before serving.

    Directions

    1. 1 Put beans in a large bowl, add water to cover and soak
    2.    overnight. Dispose of soaking water. In a large saucepan over medium heat, combine water and chicken base, the ham  shank and simmer for about 45 minutes.
    3. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note reserve the stock.
    4. 2 Drain the beans. In an 8 quart pot over high heat,
    5.    combine the beans, all the broth from the ham/neck bones then stir in ham/neck bone meat shredded,
    6.    Add chicken broth to cover the beans if necessary.
    7. Add the onion, carrot, celery, garlic, ham, ham bone and salt and pepper to taste.
    8. 3 Bring the mixture to a boil, reduce heat to medium,
    9.    cover and simmer for 1 1/2 hours, or until beans are tender. Add additional chicken broth as needed. You can put a couple of cups of beans in a blender and puree. Then add to the soup to thicken. (Note: Soup should be thick enough to heavily coat a spoon.) Serve with Corn Bread and or Fried Potatoes.

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