Easiest Way to Cook Delicious Capitol Hill Bean Soup

Capitol Hill Bean Soup. You could say it's a rare unanimous mandate. 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. Drain and cover them with water, add soup bone or chopped ham.

Included in the modern Senate bean soup are some lightly sauteed onions and no potatoes, garlic, or celery. It's a very simple, stick-to-your-ribs soup. Prepared with celery, onions, parsley, garlic, potatoes and some spices, this bean soup delivers an extra delicious taste. You can cook Capitol Hill Bean Soup using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Capitol Hill Bean Soup

1. Prepare 1 pound of dried white navy beans, sorted of debris and rinsed.
2. Prepare 1 of (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).
3. You need 2 1/2 quarts of water (10 cups).
4. It's 1 of large russet potato (about 8 oz.).
5. You need 3 cups of chopped celery (about 6 stalks).
6. Prepare 3 cups of chopped yellow onion (about 3 medium onions).
7. Prepare 1-3 of Garlic clove, minced.
8. You need 3 teaspoons of kosher salt.
9. Prepare 3/4 teaspoon of black pepper.
10. Prepare 1/4 cup of chopped fresh flat-leaf parsley.

Enjoy this warming soup on a chilly fall or winter day. You could say it's a rare unanimous mandate. 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. Place the beans in a large dutch oven, add the water and soak for at least eight hours and up to overnight.

Capitol Hill Bean Soup step by step

1. 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..
2. 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..
3. 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.

When ready to cook the soup, add the ham, cover and bring to a boil over high heat. Reduce the heat to low and simmer at least an hour. Sort and wash beans; place in a dutch oven. Cover with water and soak overnight. Hearty beans and carrots combine with bright tomato and.