How To Get Capitol Hill Bean Soup Recipe

How to get The Capitol Hill Bean Soup Recipe

Hearty bean soup has been on the table in the Senate's restaurant every day since at least 1903. You made it say it is a rare unanimous mandate. According to one story, the tradition was been started by the Congressman from the Idaho who contended the soup must be always involve mashed potatoes, presumably Idaho potatoes. Another story attributes the soup request to a Senator from the Minnesota who simply loved the stuff, despite no obvious ingredient joint to his home state. Senate Bean Soup (the more than common name for this dish) is so iconic that it has its own recipe page on the Senate website, one version with spuds and one without. It is easy to see why it is so popular. The soup is inexpensive, easy to prepare, and although it necessary to simmer for the couple hours, requires little attention away an occasional stir. If you do not have time to soak the dried beans for 8 hours or overnight, try this quick-soak method. Put the beans in the large pot, add water 2 inches around the beans, and bring to a boil. Cover, remove from the heat, and let stand 1 hour. Drain the beans, and then cook reported to the recipe.

How To Make Capitol Hill Bean Soup Recipe

Ingredients

• 1 pound dried white navy beans, group of the debris and rinsed

• 1 (about 1-lb.) ham bone or uncured ham hock

• 2 1/2 quarts water

• 1 large russet potato (around 8 oz.)

• 3 cups chopped celery (around 6 stalks)

• 3 cups chopped yellow onion (around 3 medium onions)

• 1 garlic clove, minced

• 3 teaspoons kosher salt

• 3/4 teaspoon black pepper

• 1/4 cup chopped mint flat-leaf parsley

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Directions

step 1 :- Place beans in the Dutch oven; add water to cover, and soak 8 hours or overnight. Drain beans. Add ham bone and water. Cover and guide to a boil above high; reduce heat to medium-low, and simmer 1 hour.

step 2 :- Rinse potato; pierce with the fork, and wrap potato in the paper towel. Microwave on the HIGH till the tender, around 4 to 5 minutes; peel and mash potato. Wash potato, celery, onion, garlic, salt, and pepper into the bean mixture; simmer above medium-low until beans are tender, about the 1 hour. Remove the ham bone from the Dutch oven, and let stand till cool enough to handle, above 20 minutes. Remove and discard bone and fat; dice meat, and wash into the bean mixture. Top each serving with the chopped parsley.