Senate Ham and Bean Soup

Image Source: on December 25, 2014
 

My version of the famous ham and bean soup, made with a ham hock or ham bone stock, a mixture of veggies and Navy pea beans, based on the one served at the U.S. Senate Restaurant every day.

2 hrs and 30 mins to cook Serves 4-6

Meat

1 cup Ham, smoked
1 lb Meaty smoked ham hocks

Produce

1 Baking potato, large
2 Bay leaves
1 Carrot, large
2 Celery stalk, rib
1 Garlic clove, large
1 1/2 cups Onion
1 Onion, medium
4 sprigs Parsley, fresh

Baking & Spices

1/4 tsp Black pepper, freshly cracked
1 Cayenne pepper or cajun seasoning
1 tsp Kosher salt
1/2 tsp Peppercorns, whole

Dairy

1 tbsp Bacon drippings or butter

Liquids

7 cups Water to cover

Other

1 pound of dry navy (pea) beans, soaked overnight

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