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This soup is our take on the classic Senate Bean Soup which has been on the menu in the U.S. Senate since the early 20th century (maybe longer). Fun Fact: A resolution was introduced in 1907 by Senator Knute Nelson of Minnesota that decreed that while the Senate is in session, no day shall pass without Senate Bean Soup and it hasn’t for over 100 years!
From TSTE® 1 oz TSTE® Colonial Seasoning 1 oz TSTE® Vik's Garlic Fix! Spice Blend 1½ tsp TSTE® Himalayan Fine Mineral Salt ½ tsp TSTE® White Pepper - Fine Ground
From the Grocer1 cup dried white pea beans (navy beans), picked over1¼-1½" thick slice ham or ham bone with meat2 TBS butter3 medium onions, finely chopped4 stalks of celery, finely chopped1 cup prepared mashed potatoes¼ cup chopped parsley (optional garnish)
PLACE beans in a large soup pot, cover with cold water, and let sit overnight. Drain and rinse beans. * IN the same soup pot over medium-high heat, bring 3 quarts of water to a boil. Reduce heat to low; add beans and ham. Cover pot and let simmer 1 hr. IN a large frying pan over medium-high heat, melt butter. Add onions and celery; sauté until vegetables are soft. Add vegetables, TSTE® Colonial Seasoning, TSTE® Vik's Garlic Fix! Spice Blend, and mashed potatoes to the cooked soup and let simmer an additional 1 hr or until beans are thoroughly cooked. REMOVE ham. Cut ham into small pieces, removing bone and fat; return to soup pot. Add TSTE® Himalayan Fine Mineral Salt and TSTE® White Pepper - Fine Ground. SERVE in soup bowls and garnish with parsley. *To speed up soaking the beans, try this quick-soak method: cover dried beans with cold water; bring just to a boil. Remove from heat; cover and let stand 1 to 2 hrs. Drain and rinse beans.
Yield: 6 servingsTotal Time: 14 hrs 5 minsPrep: 10 minsCook: 2 hr 5 mins
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