Senate Navy Bean Soup With A Hint Of Clove Recipes

SENATE NAVY BEAN SOUP

Steps:

• Wash and rinse the beans and discard any debris or dark-colored beans.
• In a large stockpot, combine the rinsed beans, the ham hock, and 4 quarts of water. Over high heat, bring to a boil, then simmer over low-medium heat until the beans are soft (about 2 hours).
• When the beans are almost ready, melt the butter in a medium-sized skillet. Add the garlic, onion, carrot, and celery, and saute until all the vegetables are soft.
• Add the softened vegetables to the beans and stir well. Remove the ham hock from the soup and cut the meat into small bite-sized pieces. Add the meat back into the soup.
• Use a potato masher to slightly mash some of the beans - this will give you a nice velvety texture. Season soup with salt and pepper before serving.

SENATE BEAN SOUP (THE OFFICIAL RECIPE)

Steps:

• Rinse the navy beans and pick over. Place beans into large pot with two quarts of cold water and the ham hock. Bring just to a boil, then lower to a simmer and cook for approximately three hours in a partially-covered pot, stirring occasionally, until the beans have fully softened.
• Remove ham hocks and set aside to cool. Meanwhile, lightly brown the onion in butter and add to the soup. Pull meat from the ham hocks and return to soup. Stir. Before serving, bring to a boil and season with salt and pepper.

SENATE BEAN SOUP

Steps:

• Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
• Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
• Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
• Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

SENATE NAVY BEAN SOUP WITH A HINT OF CLOVE

Steps:

• Combine drained navy beans with water and ham hock, and bring to a boil. When boiling, reduce heat and simmer until the beans are tender. This can take 1 1/2 hours or more, if you forgot the beans in the back of the cabinet, like I did :).
• Take out the ham bone, picking any meat off the bones. Throw out the bone. Add meat to pot, with the rest of the ingredients, except for parsley.
• Bring soup back to a boil, then simmer until ingredients are soft.
• Take out a cup of the beans, then with a hand blender, blend the soup. Add the cup of beans back inches Salt and pepper, then serve.

U.S. SENATE BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours., Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer., Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

SENATE NAVY BEAN SOUP

Steps:

• Wash beans, drain then soak in large pot.
• For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
• Soak beans overnight.
• In large frypan melt butter, saute celery, onion and garlic until tender.
• Drain beans, reserve liquid.
• Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
• Heat to boiling, reduce to low.
• Cover and simmer 3 hours or until beans are tender and soup thickens.
• Remove meat from bone and add to soup.
• Remove a cup or two of beans, mash and return to make a thicker soup if desired.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.