Senate Bean Soup

I originally took this recipe from a cook book from my favorite restaurant in Florida--McGuires. I recommend anyone visiting Destin, FL to stop in because all of their food is delicious. Also their senate bean soup is a little different than mine, and they say this recipe is the original soup recipe served in the Senate for decades at 10 cents a bowl.

Ingredients

• 1 lb dried navy beans
• 4 acts water
• 1 bay leaf
• 3-4 whole cloves
• One large ham bone with some meat still left on (i like to use Honey baked ham soup bones, you can buy them at honey baked ham--they sell them according to weight. That being said, if you have a left over ham bone, thats obviously a great use of the left overs!)
• 1/2 cup chopped onion (I use yellow onions or white)
• 2 stalks celery, chopped with leaves
• 2 Large carrots, peeled and sliced
• 1 1/2 tsp kosher salt
• A few turns of ground black pepper. This is by preference. The original recipe calls for "16 turns". I usually just put in a couple turns. And let people salt/pepper to their taste.

Directions:

FIRST-pre-soak the beans:

Method 1: The day before, rinse the beans and place them in a large bowl. Add water and allow the beans to soak, covered overnight. This method is preferred as it usually is better at preparing the beans for a recipe.

Method 2: quick soak---this is enough to prepare your beans and faster than the overnight method. Place beans in a pot and cover with water by three inches. Bring to a boil and simmer briskly for two minutes. Then remove from heat, cover, and let stand for one hour, then drain.

Additional note: you will need a cheesecloth pouch or an herb infuser.you can buy cheesecloth at any grocery store, and use twine or string to tie a small pouch. I use this from pampered chef:

1. Prepare a cheesecloth (or use an herb infuser) and place the bay leaf and cloves inside.
2. Drain the beans (if you haven't already) And place them in a large stock pot around the hambone.
3. Add cold water to cover plus 2 inches and bring to a boil over high heat.
4. Add the spice pouch prepared in step one, and the onions, carrots, celery salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the beans are tender and the meat is falling off the bone. (About 3 hours) ***add hot water if the level gets too low.
5. Remove the spice pouch and the bone. Shred the remaining meat and add it to the soup before serving.

 

Tips: I like to wait until the beans are almost starting to disintegrate for a thicker bean soup. It is good when it's a broth with beans, or my way. I prefer the thicker soup because it reheats better when it is not as brothy. This is a preference, I've made the soup both ways and it tastes great either way!

 

 

Enjoy!!!

 

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