U.S. Senate Navy Bean Soup

One Christmas, as I was staring at what was left of the holiday ham, I asked, "What should we do with this?"  My mom replied, "Let's make Senate Bean Soup!"  Thus, a new family cooking tradition was started.  I have discovered many variations of the original recipe served in the U.S. Senate.  Following is the one I like best.

Ingredients:

1 pound dried great northern beans 
1 meaty ham bone or 2 smoked ham hocks 
3 medium onions, chopped fine
3 garlic cloves, minced 
3 celery ribs, chopped fine
1 medium carrot, chopped fine
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

Preparation:

Rinse and sort beans.  Place beans in a Dutch oven or soup kettle; add water to cover by 2 in.  Bring to a boil; boil for 2 minutes.  Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.  Drain and rinse, discarding liquid.  In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil.  Reduce heat; cover and simmer for 2 hours.  Skim fat if necessary.  Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.  Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives. 

The Story of U.S. Senate Bean Soup 

   Senate Bean Soup, prepared with traditional early American ingredients of dried white pea beans, onions, and a ham bone, has been on the menu in the United States Senate restaurant since the early 20th century, possible longer. Is is the most popular item on the menu and is usually recommended by members of Congress when entertaining guests there for the first time.

Bean soup, a favorite of Speaker of the House, Joseph G. Cannon (1836–1926) of Illinois, was omitted from the menu on one hot, humid day in 1904. When speaker Cannon arrived for lunch and learned he could not order it, he was more than a little upset. "Thunderation!" roared the speaker. "I had my mind set for bean soup. From now on, hot or cold, rain, snow, or shine, I want it on the menu every day."

   A resolution was introduced in 1907 by Senator Knute Nellson of Minnesota, chairman of the Senate Rules Committee, that decreed that while the Senate is in session, no day shall pass without Senate Bean Soup. From that time on, Senate Bean soup has appeared on the menu in all eleven Congressional dining rooms every single day, regardless of the weather. This tradition has endured for over 100 years.