Senate Restaurant Bean Soup Recipe

Name: Senate Restaurant Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. pea or navy beans; 3 qt. water (cold); 4 large chopped onions; 1 large clove garlic; 6 stems parsley; 3/4 tsp. thyme; 1 1/2 large bay leaves; 1 chopped carrot; 1/2 lemon; 1 lb. smoked ham hock; pepper to taste; 1 Tbsp. salt; little amount butter; 2 c. water

Servings: persons

1 1/2 lb. pea or navy beans
3 qt. water (cold)
4 large chopped onions
1 large clove garlic
6 stems parsley
3/4 tsp. thyme
1 1/2 large bay leaves
1 chopped carrot
1/2 lemon
1 lb. smoked ham hock
pepper to taste
1 Tbsp. salt
little amount butter
2 c. water

1
Put peas or beans in large bowl.
2
Cover with 4 to 5 inches of water.
3
Soak overnight.
4
Drain the beans; run them under hot water until slightly whitened.
5
Put in large soup pot; cover with 3 quarts cold water.
6
Brown onions and garlic in a little butter. Add to beans.
7
Tie parsley, thyme, bay leaves, carrots and lemon in cheesecloth.
8
Add to beans.
9
Add ham hock.
10
Cook slowly for 3 hours.
11
Remove flavorings in cheesecloth and discard.
12
Remove ham hock and let cool.
13
Remove 2 cups beans with a little liquid. Puree and return with 2 cups water.
14
Cut ham into small pieces and return to soup.
15
Season with pepper and salt.
16
Reheat carefully. Serve with cornbread.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb. pea or navy beans, 3 qt. water (cold), 4 large chopped onions, 1 large clove garlic, and more.

Yes, Senate Restaurant Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Senate Restaurant Bean Soup

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