Senate Bean Soup

Ingredients

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 1 ham hock 1 ham hock
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• 6 cups (1.4L) chicken or vegetable broth 6 cups (1.4L) chicken or vegetable broth
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 24g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried white beans and soak them overnight in water. Drain and set aside.
2. 2.
   In a large pot, add the soaked white beans, ham hock, diced onion, carrots, celery, minced garlic, bay leaf, dried thyme, dried parsley, smoked paprika, salt, and pepper.
3. 3.
   Pour in the chicken or vegetable broth and bring to a boil over medium heat.
4. 4.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the beans are tender and the flavors have melded together.
5. 5.
   Remove the ham hock from the pot and shred the meat. Discard the bone and fat.
6. 6.
   Return the shredded ham to the pot and stir well.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Senate Bean Soup hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Ham hock — Make sure to remove any excess fat before adding it to the soup.
• Dried white beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly.

Tips & Tricks

• For a vegetarian version, omit the ham hock and use vegetable broth instead of chicken broth.
• To add extra flavor, you can sauté the diced onion, carrots, celery, and garlic before adding them to the pot.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender or a regular blender before adding the shredded ham back in.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Senate Bean Soup hot in individual bowls. It pairs well with a side of cornbread or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Senate Bean Soup with a sprinkle of chopped fresh parsley. The vibrant green color adds a pop of freshness and enhances the visual appeal of the dish.