U.S. Senate Bean Soup (with Serrano ham)

January 25, 2015 by Soup Guru 5 Comments

 

U.S. Senate Bean Soup

U.S. Senate Bean Soup

U.S. Senate Bean Soup

I spotted this recipe in Pinterest, pinned it and unlike most of the times, I decided to try it right away instead of pin it for another time and forget about it, as it usually happens (I’m not the only one, am I?).

As its name indicates, this is a soup served daily at the U.S. Senate restaurant from the beginning of the XXth Century. There are two official recipes, with or without potatoes, according to the U.S. Senate web page. However, the one that caught my eye linked me back to a Foodista recipe that has also carrots on it and it was the one I cooked and slightly altered to the ingredients I had at hand and to a quicker version.

I loved the result and therefore wish to share it, besides it is the first American recipe I post and it always makes me happy to broaden my culinary borders. I hope you enjoy it!

• Time: 45 minutes
• Difficulty: easy
• Print

Ingredients

• a dash of olive oil
• 1 onion, finely chopped
• 1 garlic clove, pressed
• 1 celery stem, sliced
• 100 g Serrano ham dices
• 1 litre chicken stock
• 2 carrots, sliced
• 1/2 jar of white beans, rinsed and drained (if using dried beans, soak them overnight, drain and boil until cooked)
• Salt and freshly ground black pepper to taste
• Fresh parsley to garnish (I used dried because hadn’t fresh available at the time)

Preparation

1. Heat the oil in a cooking pot and sauté the onion, garlic, celery and ham dices over medium heat until soft.
2. Pour the stock, add the carrots and beans. Season with salt and pepper to taste and stir to mix.
3. Bring to a boil, lower the heat and simmer for around 20 minutes till the carrots have cooked.
4. Garnish with parsley, serve hot and enjoy!

U.S. Senate Bean Soup

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