Imen Dridi Joy of Cooking Senate Bean Soup is a savory treat that features dried beans, ham, onions, garlic, celery, parsley, and potatoes, and takes 4 hours to be ready!
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🧡 Why You’ll Love This Senate Bean Soup Recipe:
- The slow simmering develops rich flavors.
- It’s versatile – serve it as a main dish or side.
- It’s nutritious and satisfying, ideal for a cozy meal.
❓ What Is Joy Of Cooking Senate Bean Soup Recipe?
Joy of Cooking Senate Bean Soup is a hearty American classic made with dried beans, ham, onions, garlic, celery, parsley, and potatoes. Simmered until tender for a comforting and flavorful dish.
🥔 Joy Of Cooking Senate Bean Soup Ingredients
- 1 pound dried Great Northern beans or dried Navy beans
- 1 meaty ham bone or 2 smoked ham hocks
- 3 medium onions, chopped
- 3 garlic cloves, minced
- 3 celery ribs, chopped
- 1/4 cup minced fresh parsley
- 1 cup mashed potatoes or 1/3 cup instant potato flakes
- Salt and pepper to taste
- Minced parsley or chives
🥘 How To Make Joy Of Cooking Senate Bean Soup
- Sort beans by rinsing them. Fill a Dutch oven or soup kettle two inches above the bean level with water. Boil for 2 minutes after bringing to a boil.
- Turn off the heat and let the beans sit covered for at least one hour, preferably up to four hours until they soften.
- Remove excess liquid by draining and rinsing. Put the beans, ham hocks or bone, and 3 quarts of water into a large Dutch oven or soup pot. Heat till boiling. Bring to a simmer over low heat, covered, for 2 hours.
- Trim fat if needed. Bring to a simmer with the potatoes, salt, pepper, garlic, celery, and parsley. Simmer for another hour.
- Keep the ham bones aside until they are cool enough to handle. Take the meat off the bones and throw them away.
- Chop the meat into small pieces and put it back into the Dutch oven. Keep the heat on low. Add a little parsley or chives on top.
💭 Recipe Tips
- Soak beans overnight for optimal texture.
- Use a meaty ham bone for depth of flavor.
- Adjust seasoning to taste before serving.
🥗 What Pairs Nicely With Senate Bean Soup?
Senate Bean Soup complements well with cornbread, garden salad, honey glazed carrots, green beans almondine, potato skins, bok choy, gluten-free bread, rosemary focaccia, roasted garlic, apple slaw, sweet potato fries.
🎚 How To Store Leftovers Senate Bean Soup?
- In The Fridge: Keep leftover Senate bean soup in a sealed container for up to 4 to 5 days.
- In The Freezer: Freeze leftover Senate bean soup in portions for up to 3 months. Let thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Senate Bean Soup?
- On The Stove: Reheat leftover Senate bean soup gently on the pot for 3 minutes, adding water if needed.
- In The Microwave: Heat leftover Senate bean soup in a microwave-safe bowl for 2 minutes, stirring occasionally.
FAQs
How do you thicken Senate bean soup?
To thicken Senate bean soup, dissolve cornstarch or flour in water, then add to the simmering soup for a thicker consistency.
Why does my Senate bean soup taste bland?
Your Senate bean soup may taste bland because you’re using less salt than canned beans typically contain, impacting flavor.
Can you overcook Senate bean soup?
Yes, overcooking Senate bean soup can lead to mushy beans and loss of texture and flavor.
How do you add flavor to Senate bean soup?
Enhance Senate bean soup’s flavor with ingredients like smoked ham hocks, aromatic vegetables, herbs, and seasoning like salt and pepper.
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Joy Of Cooking Senate Bean Soup Nutrition Facts
Amount Per Serving
- Calories 220
- Total Fat 4.5g
- Saturated Fat 0.5g
- Sodium 1010mg
- Total Carbohydrate 34g
- Dietary Fiber 12g
- Sugar 2g
- Protein 11g
Joy Of Cooking Senate Bean Soup
Description
Joy of Cooking Senate Bean Soup is a savory treat that features dried beans, ham, onions, garlic, celery, parsley, and potatoes, and takes 4 hours to be ready!
Ingredients
Instructions
- Sort beans by rinsing them. Fill a Dutch oven or soup kettle two inches above the bean level with water. Boil for 2 minutes after bringing to a boil.
- Turn off the heat and let the beans sit covered for at least one hour, preferably up to four hours until they soften.
- Remove excess liquid by draining and rinsing. Put the beans, ham hocks or bone, and 3 quarts of water into a large Dutch oven or soup pot. Heat till boiling. Bring to a simmer over low heat, covered, for 2 hours.
- Trim fat if needed. Bring to a simmer with the potatoes, salt, pepper, garlic, celery, and parsley. Simmer for another hour.
- Keep the ham bones aside until they are cool enough to handle. Take the meat off the bones and throw them away.
- Chop the meat into small pieces and put it back into the Dutch oven. Keep the heat on low. Add a little parsley or chives on top.
Notes
- Soak beans overnight for optimal texture.
Use a meaty ham bone for depth of flavor.
Adjust seasoning to taste before serving.
