How To Make Capitol Hill Bean Soup Recipe

Capitol Hill Bean Soup Recipe

Hearty bean soup has been on the menu in the Senate’s eatery every day since at least 1903. You could say it’s a rare amicable accreditation. According to one story, the tradition was started by a Solon from Idaho who contended the soup should always include mashed potatoes, presumably Idaho potatoes.

Another story attributes the soup request to a Senator from Minnesota who simply loved the stuff, despite no egregious component connection to his home state.

Senate Bean Soup( the more common name for this dish) is so iconic that it has its own Recipe runner on the Senate website, one interpretation with spuds and one without. It’s easy to see why it’s so popular. The soup is affordable, easy to prepare, and although it needs to poach for a couple hours, requires little attention beyond an occasionalstir.

However, try this hot- soak system, If you do not have time to soak the dried sap for 8 hours or overnight. Put the sap in a large pot, add water 2 elevation above the sap, and bring to a pustule. Cover, remove from heat, and let stand 1 hour. Drain the sap, and also cook according to the Recipe .

Also Read :- How To Make Beet and Fennel Soup Recipe


  • 1 pound dried white navy beans, sorted of debris and rinsed
  • 1 (about 1-lb.) ham bone or uncured ham hock
  • 2 1/2 quarts water
  • 1 large russet potato (about 8 oz.)
  • 3 cups chopped celery (about 6 stalks)
  • 3 cups chopped yellow onion (about 3 medium onions)
  • 1 garlic clove, minced
  • 3 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1/4 cup chopped fresh flat-leaf parsley


Step 1

Place sap in a Dutch roaster; add water to cover, and soak 8 hours or overnight. Drain sap. Add ham bone and water. Cover and bring to a pustule over high; reduce heat to medium-low, and poach 1 hour.

Step 2

Wash potato; pierce with a chopstick, and wrap potato in a paper kerchief. Microwave oven on HIGH until tender, about 4 to 5 twinkles; peel and crush potato. Stir potato, celery, onion, garlic, swab, and pepper into bean admixture; poach over medium- low until sap are tender, about 1 hour. Remove ham bone from Dutch roaster, and let stand until cool enough to handle, about 20 twinkles. Remove and discard bone and fat; bones meat, and stir into bean admixture. Top each serving with diced parsley.

Capitol Hill Bean Soup Recipe

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