The U.S. Senate is a complex place but there is at least one thing we can count on, the Senate Restaurant serving bean soup at lunch every day. No one is quite sure how it happened, but during the early years of this century, one of our senators slipped in a resolution requiring that bean soup be on the daily menu.
- 1 pound (Michigan) navy beans
- 1/4 cup vegetable oil
- 2 cups chopped onion
- 1 cup chopped celery
- 1 1/2 teaspoons minced garlic
- 3 smoked ham hocks (about 2 pounds)
- 2 quarts water
- 2 teaspoons vinegar
- 1 1/2 cup ketchup
- 1 teaspoon dried thyme
- 2 cups peeled, diced potatoes
- 2 cups peeled, diced carrots
- 1 cup tomato juice
Cover the beans with cold water and soak overnight. Drain, discard water.
Heat the oil in a large pot. Over medium heat, cook the onion, celery, and garlic, about 10 minutes.
Add the ham hocks, water and drained beans to the onion mixture. Stir the mixture and add the vinegar, ketchup and thyme. Bring to a boil, lower the heat, and simmer for 2 hours.
Add the potatoes, carrots and tomato juice. Simmer until the vegetables are tender, about 30 minutes.
Remove the ham hocks from the soup and discard. (If desired, meat may be removed from the bones and added to the soup.)
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
740 calories; 34g total fat; 124mg cholesterol; 684mg sodium; 63g carbohydrates; 17g fiber; 47g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.