Senate Bean Soup
- SERVES
- 6
- COOK TIME
- 50 Min
You don't have to wait for an invitation to enjoy this bean soup! Inspired by the one that's been served at the Senate Dining Room since the early 20th century, our U.S. Senate Bean Soup is a true winner. Between the rich broth, the chunks of smoky ham, and the tender-cooked beans, it's hard to choose what we love best about it!
What You'll Need
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 2 celery stalks, chopped
- 3 clove garlic, minced
- 6 cup chicken broth
- 4 (15-1/2-ounce) cans Great Northern beans, undrained
- 1 cup diced cooked ham
- 1/4 teaspoon black pepper
- 1 cup instant potato flakes
- 2 teaspoon chopped fresh parsley
What to Do
- In a soup pot over medium-high heat, heat oil until hot; cook onion, celery, and garlic 5 minutes, or until soft. Add broth, beans, ham, and pepper and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally.
- Stir in potato flakes and parsley and continue cooking 15 minutes, or until slightly thickened.