Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and soaked overnight
- 1 ham hock
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, combine the soaked navy beans, ham hock, onion, celery, carrots, chicken broth, water, bay leaf, thyme, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender and the ham hock is falling apart.
3. Remove the ham hock from the pot and discard the bone and skin. Chop the meat into small pieces and return it to the pot.
4. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
5. Stir in the heavy cream and heat the soup over low heat until warmed through.
6. Serve hot, garnished with chopped fresh parsley or croutons.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 405
- Fat: 18g
- Carbohydrates: 42g
- Protein: 20g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried white beans in place of navy beans.
- If you don't have a ham hock, you can use 1 cup of diced ham instead.
- Vegetable broth can be used instead of chicken broth for a vegetarian version of the soup.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture and flavor.
- Use smoked turkey or bacon instead of ham for a different flavor profile.
- Add a can of diced tomatoes for a slightly tangy taste.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Be sure to remove the bay leaf before blending the soup.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream or crème fraîche on top.
- Sprinkle chopped fresh chives or green onions over the soup for a pop of color.
Garnishes:
- Chopped fresh parsley or cilantro
- Croutons
- Sour cream or crème fraîche
- Shredded cheese
Pairings:
- Serve the soup with a crusty baguette or garlic bread for dipping.
- A simple green salad with a vinaigrette dressing would be a nice accompaniment.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or broccoli
- Mashed potatoes or sweet potatoes
- Grilled or roasted chicken or pork chops
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water until it reaches your desired consistency.
- If the soup is too thin, simmer it over low heat until it thickens up.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- The Senate Bean Soup is a traditional soup served in the United States Senate dining room since the early 20th century.
Flavor profiles:
- Creamy, savory, and slightly smoky from the ham hock.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner, or as a starter for a larger meal.
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Taste: Savory, Creamy, Smoky, Hearty, Comforting