Can you believe Christmas is over?! I can't, but I never can. There's always so much anticipation surrounding Christmas for our family, you know with the presents, planning the big meal and family reunions, that I'm always a little sad when the excitement over the big day is done. I leave my Christmas tree up through New Year's Day every, single year...I just can't let it go before then.
For Christmas dinner this year we kept the menu very simple, but we enjoyed some our most-loved dishes. We prepared a honey-glazed ham, our favorite recipe for creamy, cheesy scalloped potatoes, and a pot of country-style green beans with bacon. The meal was served with some buttery, soft, fresh-baked dinner rolls and we made a spiced apple pie and some homemade chocolate chip cookies for dessert.
Oh, and that delicious, honey-glazed ham I mentioned.... it was huge! So, just two short days after Christmas I was thinking about recipes to re-purpose some the leftovers and one of my all-time favorite dishes made with ham is this classic U.S. Senate Bean Soup. I grew up eating this soup as my mother loves it too, but she always called it Navy bean soup.
As the name suggests, this style of bean soup is served in the dining room of the U.S. Senate building every single day and has been since 1903, according to the U.S. Senate website. The website also shares that the present-day recipe they use in the dining room no longer includes includes mashed potato. However, the recipe I grew up eating does, and this flavorful soup just couldn't be the same without it.
This soup does take a bit of time to make, but the incredible, smoky flavor builds up in each hour of cooking time and believe me, it is well-worth the effort. This soup is very satisfying as a main dish and it is perfect with served with some fresh-baked corn bread and/or a pretty fruit salad!
yield: 8 servings
U.S. Senate Bean Soup
prep time: 25 MINScook time: 3 hourtotal time: 3 hours and 25 mins
This delicious, smoky bean soup has been served in the U.S. Senate dining room since 1903 and is still served daily. The present day version does not use mashed potato, but I prefer the old school recipe that does.
- 1/2 lb dried navy beans or Great Northern beans
- 1 tsp salt
- 1/2 tsp black pepper
- 1 meaty, smoked ham bone or 2 cups chopped smoked ham
- 2 cloves garlic, minced or pressed
- 2 small potatoes, cooked and mashed (no butter or milk)
- 1/2 small onion, coarsely chopped
- 2 stalks celery, thinly sliced or chopped
- 1/2 cup fresh Italian parsley, coarsely chopped or 1 tbsp dried parsley
- Pick through the beans checking for pebbles and then rinse well. Transfer beans to a large Dutch oven and cover with 2 quarts of water. Add salt and pepper and bring to a boil. Reduce heat and cover and simmer for 1 hour.
- Add one more quart of water to the pot and then the ham bone or chopped ham and the minced garlic. Bring pot to a boil again, reduce heat and simmer for 1 hour.
- Add mashed potatoes, onion, celery and parsley. Bring the pot to a boil again, reduce heat and simmer, uncovered, for one more hour or until the beans reach the desired tenderness.
- If using a ham bone, remove it and slice off any meat, cut it into small pieces and return the meat to soup. Season with salt and pepper to taste.
- Serve hot with some crusty bread or corn bread and enjoy!
Recipe from www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton.
Created using The Recipes Generator