Senate Navy Bean Soup

Name: Senate Navy Bean Soup
Yield: Serves 6 to 8
Ingredients: , Salt and pepper; 1 pound (2 1/2 cups), navy beans, picked over and rinsed; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 2 , celery ribs, chopped fine; 2 , garlic cloves, minced; 3 , whole cloves; 2 (12-ounce), smoked ham hocks; 8 ounces, russet potatoes, peeled and cut into 1/4-inch pieces; 1 tablespoon, cider vinegar

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Appears in Cook's Country October/November 2014

Main Courses

Vegetables

Soups

A mainstay in the U.S. Senate dining room for more than a century, this simple bean soup was in dire need of reform.

SERVES6 to 8

TIME2 hours, plus 8 hours soaking

WHY THIS RECIPE WORKS

The origins of this mainstay of the U.S. Senate cafeteria may be up for debate, but its list of ingredients is simple and clear: navy beans, ham hocks, onions, celery, and (sometimes) potatoes. Since many of the versions we tried yielded bl...

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