Anyone care to post their favorite version of the US Senate bean soup
recipe? Please, a recipe you tried and liked, not just an untried recipe in
your collection.

The recipe in the recent _Joy of Cooking_ as good as any?

Any other bean (or other legume) soups you've tried and liked?

TIA

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Untie the two knots to email me

"Madness is not a consequence of uncertainty, but of certainty." Nietzche

On Tue, 28 Jun 2005 16:57:38 GMT, Ken Knecht >
wrote:

>Anyone care to post their favorite version of the US Senate bean soup
>recipe? Please, a recipe you tried and liked, not just an untried recipe in
>your collection.


This is my mother's bean soup recipe. It's been a staple in our family
for 30 years or so now, and it's great!

Regards,
Tracy R.


@@@@@

Mom's Bean Soup

* FAVORITES *, beans, soups

1 pound Great Northern beans
2 quarts water
2 medium onions; diced
1 tablespoon salt
2 medium carrots; grated
1 medium Irish potato; grated
4-6 slices bacon; fried crisp, crumbled
1/2 cup celery; diced
1/2 teaspoon thyme
1/2 teaspoon pepper
2 bay leaves
1 meaty shank ham bone

Boil beans for 2 minutes, remove from heat, cover and let stand for 1
hour.

Saute the onion and carrots, add to beans, add bacon, seasonings,
potato, and celery. Crush mixture lightly with a potato masher or
pastry blender. Add ham bone. Simer (covered) for a minimum of 3
hours. Remove bone, leaving all meat in soup. As mixture cooks, skim
the top from time to time. Mash mixture lightly with pastry blender
again to crush beans some more at the end of the cooking time.

Contributor: BBE

Yield: 10 servings

Preparation Time: 04:00

Ken Knecht wrote:
> Anyone care to post their favorite version of the US Senate bean soup
> recipe? Please, a recipe you tried and liked, not just an untried recipe in
> your collection.
>
> The recipe in the recent _Joy of Cooking_ as good as any?
>
> Any other bean (or other legume) soups you've tried and liked?
>
> TIA
>
> --
> Untie the two knots to email me
>
> "Madness is not a consequence of uncertainty, but of certainty." Nietzche

I like this one, from the US government site:

The recipe attributed to Dubois includes mashed potatoes and makes a
5-gallon batch. The recipe served in the Senate today does not include
mashed potatoes, but does include a braised onion. Both Senate recipes
are below.

The Famous Senate Restaurant Bean Soup Recipe

2 pounds dried navy beans

four quarts hot water

1 1/2 pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

salt and pepper to taste

Wash the navy beans and run hot water through them until they are
slightly whitened. Place beans into pot with hot water. Add ham hocks
and simmer approximately three hours in a covered pot, stirring
occasionally. Remove ham hocks and set aside to cool. Dice meat and
return to soup. Lightly brown the onion in butter. Add to soup. Before
serving, bring to a boil and season with salt and pepper. Serves 8.

I like its simplicity. I usually use a ham bone and not ham hocks in
it. I have not tried JOC's version yet.

Ken Knecht > said:

> Any other bean (or other legume) soups you've tried and liked?

Damsel and Crash's Spicy Split Pea Soup
Damsel's Bean with Bacon Soup
Damsel's Lentil and Ham Soup
Damsel's Midwestern Black Bean Chili


* Exported from MasterCook *

Damsel and Crash's Spicy Split Pea Soup

Recipe By amsel in dis Dress
Serving Size : 8 Preparation Time :0:00
Categories : legumes soups/chowders


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon
1/2 pound pepperoni -- 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf

In a large skillet, fry bacon until crisp. Remove bacon from pan, and set
aside. Add pepperoni to the drippings, frying until browned; remove to
large saucepan. Add onions and garlic to the drippings. Saute until
onions become translucent, then add to the saucepan.

Place dry split peas into the saucepan, along with the water. Add carrots,
then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45 minutes, or
until peas just begin to break down. Add more water, if necessary. Remove
bay leaf. Garnish each serving with crumbled bacon.


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* Exported from MasterCook *

Damsel's Bean with Bacon Soup

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : legumes soups/chowders


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
few drops liquid smoke flavoring

Sort and wash beans, and soak overnight in 6 cups lukewarm water. Drain
thoroughly.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces until crisp.
Remove from pan and set aside. Saute onion in bacon grease until
translucent.

In a large saucepan or dutch oven, combine all ingredients except liquid
smoke. Heat to boiling, then lower heat and simmer for 1 1/2 to 2 hours,
or until beans are tender. Add liquid smoke to taste.


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* Exported from MasterCook *

Damsel's Lentil and Ham Soup

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : legumes soups/chowders


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon bacon grease -- or butter
1 medium onion -- finely chopped
2 smoked ham hocks
1 pound lentils -- (2 1/2 cups)
1 large carrot -- finely diced
1/4 teaspoon cinnamon
1 bay leaf
7 cups water

Saute onion in bacon grease or butter until translucent. Combine all
ingredients and simmer soup, covered partially, stirring occasionally, 1
1/2 hours. Discard bay leaf and remove meat from hocks. Chop meat and stir
into soup.

Source:
"Based on a recipe by Gourmet magazine"

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* Exported from MasterCook *

Damsel's Midwestern Black Bean Chili

Recipe By amsel in dis Dress
Serving Size : 16 Preparation Time :0:00
Categories : stews/chilis

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried black beans -- rinsed and sorted
1 pound ground beef
1 pound beef stew meat -- 1/2" cubes
1 medium onion -- finely chopped
1 medium green pepper -- finely chopped
1 clove garlic -- finely minced
28 ounces crushed tomatoes
5 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
water -- as needed

Rinse and sort the beans. Place into a 3-quart saucepan with 2 quarts of
water. Bring to a boil, and remove from heat. Let stand for one hour.
Drain; add fresh water, and bring to a second boil. Reduce heat and simmer
for one hour. Drain.

Coat stew meat with a small amount of flour. While beans are cooking,
brown ground beef and stew meat in a 4-quart saucepan (start the ground
beef first, so there is some fat in the pan to keep the stew meat from
sticking). When meat is browned, add the onion and green pepper. Cook
until the onion is translucent. Drain off any excess fat. Add garlic,
tomatoes, and spices. Simmer until beans are ready. Add beans and water,
if needed. Cook until beans are desired texture. Adjust seasonings if
needed.

Serve with crackers and shredded cheddar or monterey jack cheese.

Yield:
"4 quarts"

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--
Coming at you live, from beautiful Lake Woebegon