U.S. Senate Navy Bean Soup

Name: U.S. Senate Navy Bean Soup
Yield: Serves 4 to 6
Cuisine: US & Canada
Ingredients: 2 , bay leaves; 4 , sprigs fresh thyme; 4 , parsley stems, plus 1 1/2 tablespoons minced parsley leaves; 1 pound, dried navy beans washed and picked clean of any debris or dark-colored beans; 1 , smoked ham hock (about 12 ounces); , Salt; 1 tablespoon, unsalted butter; 1 , medium onion, chopped fine; 1 , medium carrot, chopped fine; 1 medium stalk, celery, chopped fine; 4 medium cloves, garlic, peeled and finely minced; , Ground black pepper; 1 teaspoon, lemon juice from 1 medium lemon, plus 1 lemon cut into wedges

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Main Courses

US & Canada

Pasta, Grains, Rice & Beans

Beans

Soups

This classic homegrown bean soup has supposedly been on the menu in the Senate restaurant since 1901. Could we bring this old standby into the 21st century?

SERVES4 to 6

WHY THIS RECIPE WORKS

We found that presoaking the beans for our U.S. Senate navy bean soup recipe produced split or exploded beans. Instead, slowly simmering the beans for about two hours yielded soft, barely resilient beans. We also did away with another long-...

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