Senate bean soup – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Senate Bean Soup is a legendary dish served daily in the dining rooms of the U.S. Senate in Washington, D.C., since the early 1900s. This classic American soup features Navy beans, ham hock, and a delightful simplicity that remains unchanged for over a century. It embodies hearty comfort, providing nourishment and warmth, much like the country’s foundational ethos of unity and resilience.
Ingredients
- Dried Navy beans – 2 cups / 400 g
- Smoked ham hock – 1 large
- Water – 8 cups / 1.9 liters
- Onion – 1 large, chopped
- Celery – 2 stalks, chopped
- Potato – 1 medium, peeled and diced
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Butter – 2 tablespoons / 28 g
- Parsley – 2 tablespoons, chopped
Instructions
- Rinse and sort the Navy beans. Soak them overnight in water, or use the quick-soak method by boiling them for 2 minutes and letting them sit covered for 1 hour.
- Drain and rinse the beans. In a large pot, combine beans, ham hock, and water. Bring to a boil, then reduce to a simmer.
- Add chopped onion, celery, and potato to the pot. Cover and simmer for about 1.5 to 2 hours until the beans are tender, stirring occasionally.
- Remove the ham hock, chop the meat, and return it to the soup. Discard any leftover bones and skin.
- Stir in salt, black pepper, and butter. Adjust seasoning to taste.
- Serve hot, garnished with chopped parsley.
Substitutions
- Smoked ham hock -> Smoked turkey leg
- Butter -> Olive oil
- Navy beans -> Great Northern beans
Enhancements in the Next Evolution
- Add a bay leaf for enhanced aroma during simmering.
- Include diced carrots for added sweetness and color.
- Use vegetable broth instead of water for a richer flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
