Senate Bean Soup Recipe

Step 1

Soak beans overnight.

Step 2

Combine beans, soaking liquid, stock, hock, and cook for 1 hour.

Step 3

Sweat the onions, carrots, and celery for 4 or 5 minutes, or until the onions are translucent. Add the garlic until you can smell the aroma.

Step 4

Add the beans, stock mixture, and hock to the vegetables.

Step 5

Add the onion pique and potatoes and simmer until the beans and potato are tender.

Step 6

Remove the onion pique and ham hock. Dice ham and reserve.

Step 7

Puree half the soup. Recombine the puree and reserved ham with the soup.

Step 8

Adjust the seasoning with tabasco and with salt and pepper.

Things You'll Need

  • 1lb Navy Beans Dry
  • 2qt Chicken Stock
  • 1ea Ham Hock Smoked
  • 1lg Onions Raw Chopped
  • 8oz Carrots Peeled Diced
  • 8oz Celery Raw Diced
  • 2ea Garlic Clove Minced
  • 1ea Onion pique
  • 3c Potatoes Large dice
  • Tabasco sauce to taste

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