Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, capitol hill bean soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Capitol Hill Bean Soup is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Capitol Hill Bean Soup is something which I have loved my whole life.
We Have Almost Everything on eBay. Save time and buy groceries online from Amazon.co.uk Soak beans overnight. Drain and cover them with water, add soup bone or chopped ham. Bring to a boil and let get almost tender.
To get started with this recipe, we must first prepare a few components. You can cook capitol hill bean soup using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Capitol Hill Bean Soup:
- Make ready 1 pound dried white navy beans, sorted of debris and rinsed
- Get 1 (about 1-lb.) ham bone or uncured ham hock (I used the center bone with lots of meat from the ham dinner we had the day before)
- Prepare 2 1/2 quarts water (10 cups)
- Take 1 large russet potato (about 8 oz.)
- Get 3 cups chopped celery (about 6 stalks)
- Prepare 3 cups chopped yellow onion (about 3 medium onions)
- Get 1-3 Garlic clove, minced
- Get 3 teaspoons kosher salt
- Prepare 3/4 teaspoon black pepper
- Get 1/4 cup chopped fresh flat-leaf parsley
According to one story, the tradition was started by a Congressman from Idaho who contended the soup should always include mashed potatoes, presumably Idaho potatoes. Senate Bean Soup is one of the many great traditions of the American Congress. Bean soups have likely always appeared on Capitol Hill menus for as long as there has been a Capitol - owing to the simplicity of the recipe matched with the ready availability of ingredients. However, it has been consistently on the menu for over a century.
Steps to make Capitol Hill Bean Soup:
- Place beans in a Dutch oven or large casserole; add water to cover, and soak 8 hours or overnight. Drain beans. Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.
- Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour.
- Remove ham bone from Dutch oven, and let stand until cool enough to handle, about 20 minutes. Remove and discard bone and fat; dice meat, and stir into bean mixture. Top each serving with chopped parsley
Bean soups have likely always appeared on Capitol Hill menus for as long as there has been a Capitol - owing to the simplicity of the recipe matched with the ready availability of ingredients. However, it has been consistently on the menu for over a century. Sort and wash beans; place in a dutch oven. Cover with water and soak overnight. Place beans in a large pot with water and ham hocks.
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