Happy President’s Day, to my fellow citizens. What better way to enjoy a day off than to cook? How about a pot of delicious, filling, and healthful bean soup?
Specifically, “Senate Bean Soup.” Legend has it an Idahoan senator requested the soup often, way back in the early 1900s, and it became such a staple that to this day, it is still served in the Capitol cafeteria.
As far as ease of preparation, this is a winner. For my version, I used canned
Northern beans, one potato, and chopped onion and garlic. While you prep the veggies, you can begin boiling the water.
Florida-Style Senate Bean Soup
- 4 cups water
- 1 large Idaho potato
- 1/2 sweet onion
- 2 cloves garlic
- vegetarian chicken broth
- 1 tb tomato paste
- salt & pepper to taste
Boil water and add the veggie chicken broth while you chop the potato in smallish pieces. Cook the potato until soft, turning the water down to a gentle boil. Smash the garlic; chop the onions finely. When the potatoes are soft, smash them against the side of the pot with the back of a wooden spoon to create a “mashed” consistency. Add the beans, the garlic, onions, and tomato paste, and simmer gently. Stir often. After about 1/2 hour, the soup should be ready.
Salt and pepper to taste. If you desire, add vegetarian bacon bits to sub for the “ham flavoring” in the traditional bean soup recipe.
Makes 4 servings.