Here is a recipe called Senate Bean Soup, I got this from my Dad a number of years ago, he got it from a neighbor and she cut it out of a paper or magazine, somewhere. I don’t usually cook from a recipe, being a guy, I generally wing it, and, if something comes out tasting good I try to remember what I did, for the next time I cook it. This Senate Bean Soup came very highly recommended by my Dad and he cooked all the time, and loved to eat. He cooked for the family and our guests on all the holidays, using recipes. My younger sister used to ask my parents if we were going to have dinner or a recipe. My Dad had tons of cookbooks including some by great chefs like Craig Claiborne and Julia Child. He even had a subscription to Gourmet Magazine. So we were very lucky, in that, we were always trying new and different foods that my Dad made from these recipes. My sister who used to prefer hamburgers, now, has a ton of my Dad’s recipes and cook books and enjoys making new dishes just as he used to.
Anyhow, my Dad recommended this Senate Bean Soup, so I thought I would give it a try. It was strange following instructions, but when all was said and done, Senate Bean Soup was delicious and a keeper, to cook over and over again. That is why I wanted to suggest it to you folks.
Here goes as it was printed:
Senate Bean Soup (Serves 6-12)
A thick heart soup in the finest tradition of the U.S. Senate dining room. . .
1lb. dry white navy beans
1 meaty ham bone or 1.5 lbs. ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes
1/4 cup minced parsley
1.5 tsb. salt
1 tsb. pepper
1 tsb. EACH – oregano, basil and nutmeg
1 bay leaf
In a large kettle, cover beans with 6-8 cups of hot water. Bring to a boil; boil for 2 minutes. Remove from heat; cover; let stand 1 hour. Drain. Add 2 quarts cold water and ham bone. Bring to a boil; simmer with lid on for 1.5 hours. Stir in remaining ingredients. Simmer 20-30 minutes until beans are tender. Remove ham bone; trim off meat into small pieces. Return meat to soup. Remove bay leaf. Serve hot. Makes about 3 quarts.