Braden Family Cookbook

Chuck Braden

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SENATE BEAN SOUP                                                                        U.S. Senate

(4 big servings) 

1 pound dried small white beans, rinsed and picked over for stones
12 cups water
1 ham hock
1 bay leaf
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 potato, peeled and finely chopped
2 cloves garlic, chopped
salt & fresh ground pepper
1/4 cup chopped parsley

To do beans overnight: In a large bowl, cover beans with water by two inches and let soak 8 - 10 hours (overnight).

To do beans right away: Place beans in a large pot and cover with water.  Bring to a boil and tightly cover pan with plastic wrap.  Let sit for an hour.

Soup: In a large heavy pot, combine beans with ham hock, bay leaf and 12 cups of water.  Bring to a boil and reduce heat and simmer for one hour or until beans are just tender.  Stir in onion, celery, potato and garlic.  Simmer for another hour or until soup is very thick.  Remove ham hock and strip meat off of bone, discarding the fat and rind.  Stir meat back into soup and season with salt and pepper.  Stir in parsley and serve hot.