Ingredients with Measurements:
- 1 pound dried navy beans
- 1 smoked ham hock
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the navy beans and soak them overnight in water.
2. In a large pot or Dutch oven, add the soaked navy beans, smoked ham hock, chopped onion, minced garlic, chopped celery, chopped carrots, chicken broth, water, smoked paprika, and bay leaf.
3. Bring the soup to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beans are tender.
4. Remove the ham hock from the soup and discard the bone and fat. Shred the meat and return it to the soup.
5. Using an immersion blender or regular blender, puree about half of the soup until it is smooth and creamy.
6. Season the soup with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 42g
- Protein: 17g
Substitutions for ingredients:
- You can use any type of dried beans instead of navy beans.
- If you don't have a smoked ham hock, you can use bacon or smoked sausage instead.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Be sure to remove the ham hock from the soup before pureeing it, as the bone and fat can damage your blender.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Garnishes:
- Sour cream
- Chopped fresh parsley
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
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, puree more of it until it is thicker.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
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:
- Smoky
- Creamy
- Savory
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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