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U.S. Capitol Bean Soup: Date Added: 13 Sep 2011
Listed in: Soups, Stews, and Chowders

1 pound white beans soaked overnight
2 smoked ham hocks or 1 meaty ham bone
3 quarts water
3 onions finely chopped
3 cloves garlic finely chopped
4 stalks celery with leaves finely chopped
salt and pepper to taste

Cooking Instructions

1) Strain the water from the soaked beans and put in a big pot with 3 quarts of water and the ham bone or hocks. Bring to a boil, then reduce heat and simmer for 2 hours.

2) Stir the chopped vegetables and herbs into the pot--and also the mashed potatoes if you're cooking the Senate version--and cook over low heat for another hour--until beans are nicely tender.

3) Remove the bones from the pot--cut off the meat into small bits and return the meat to the pot, discarding the bones.

4) When ready to serve, ladle into bowls and garnish with pinches of herbs. For "U.S. House of Representative Bean Soup" authenticity, crush a few of the beans in each bowl to thicken the broth and make it slightly opaque.

NOTE: Senate version adds 1 cup cooked mashed potatoes.

Garnish with parsley or chives.

Capitol website

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