Senate Bean Soup

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  • 1 pound dry navy or white beans
  • 2 quarts chicken stock
  • 1 smoked ham hock
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, minced
  • 3 cups potatoes, diced
  • Kosher salt and freshly ground black pepper to taste
  • Tabasco sauce to taste
  • 1 tablespoon chopped parsley


Soak beans overnight. Drain well.
Cook beans, stock and ham hock in a large pot for 1 hour.
In a skillet, sweat onions, carrots and celery for 4-5 minutes, or until onion is translucent.
Add garlic.
Add to bean mixture.
Add potatoes and simmer until beans and potatoes are tender.
Remove ham hock.
Dice ham and reserve.
Puree half of soup, then add back to pot with reserved ham.
Adjust seasoning with salt and pepper and add Tabasco to taste.
Garnish with parsley.

Recipe from Central Market Shoreline - Culinary Resource Center
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