Congressional Bean Soup

senior chef

senior chef

Senior Member
While I was writing the thread "how to cook old dry beans", I decided to make Congressional Bean Soup.
That is a bean soup which is offered every day in the U.S. Congress.

Go to my "old bean" thread and start with step # 7

When water has been changed, add :
1.) 1 large meaty ham hock
2.) 1/3 cup grated carrot
3.) 1 large chopped onion which has been sautéed in butter until it is softened and golden brown.
4.) 1 cup rich chicken stock.
5.) 1/2 cup chopped celery
6.) 1 lg bay leaf.
7.) simmer over LOW heat, covered
**********************************
8.) When beans are tender, remove ham hock, allow to cool enough to handle, cut away that thick hide, remove and chop meat and return meat to the bean pot.
9.) boil 1 lg peeled potato, mash well and add to soup.
10.) salt and pepper to taste. '
11.) fish out bay leaf and throw it away.
12.) serve hot with a side of crusty bread.
 

This is great soup!

I usually make enough to freeze a couple one pound cottage cheese containers of it for a quick meal.

I use a packet of GOYA ham flavored concentrate and a piece of vacuum packed ham steak in place of the chicken broth and ham hock.
large_f6c79597-e866-43de-96dc-d76e036a8f5e.jpg
 
Aunt Bea said:
This is great soup!

I usually make enough to freeze a couple one pound cottage cheese containers of it for a quick meal.

I use a packet of GOYA ham flavored concentrate and a piece of vacuum packed ham steak in place of the chicken broth and ham hock.
large_f6c79597-e866-43de-96dc-d76e036a8f5e.jpg
Click to expand...
On west coast, I've never seen this product.
 

senior chef said:
While I was writing the thread "how to cook old dry beans", I decided to make Congressional Bean Soup.
That is a bean soup which is offered every day in the U.S. Congress.

Go to my "old bean" thread and start with step # 7

When water has been changed, add :
1.) 1 large meaty ham hock
2.) 1/3 cup grated carrot
3.) 1 large chopped onion which has been sautéed in butter until it is softened and golden brown.
4.) 1 cup rich chicken stock.
5.) 1/2 cup chopped celery
6.) 1 lg bay leaf.
7.) simmer over LOW heat, covered
**********************************
8.) When beans are tender, remove ham hock, allow to cool enough to handle, cut away that thick hide, remove and chop meat and return meat to the bean pot.
9.) boil 1 lg peeled potato, mash well and add to soup.
10.) salt and pepper to taste. '
11.) fish out bay leaf and throw it away.
12.) serve hot with a side of crusty bread.
Click to expand...
I mash a portion of the beans to thicken the soup.
 

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