Recipe for Bean Soup Served in U.S. House of Representatives Restaurant

This soup recipe comes from a Menu from the House of Representatives Restaurant U.S. Capitol that was saved by our friend Claus from Friday, April 17, 1953.  Bean Soup was a featured item on the menu at the House of Representatives Restaurant for many years.  The story goes that in 1904 when the then Speaker of the House, Joseph G. Canon, of Illinois, came into the House Restaurant and ordered Bean Soup.  It was hot and humid in Washington that day; and, therefore, Bean Soup had been omitted from the menu.  "Thundersation," roared Speaker Cannon,  "I had my mouth set for Bean Soup" and, he continued, "from now on, hot or cold, rain, snow, or shine.  I want it on the menu every day."  For many, many years it was on the menu.  Also on the menu was the simple version of Bean Soup:

2 lbs. No. 1 white Michigan beans
Cover with cold water rand soak overnight
Drain and re-cover with water
Add a smoked ham hock and simmer slowly, for about 4 hours until beans are cooked tender.    Then add salt and pepper to taste.  Just before serving bruise beans with a large spoon or ladle, enough to cloud.

Later, the recipe was expanded with a few vegetables and is as follows:

• 1 pound dry white beans, soaked overnight (or quick soaked)
• 1 meaty ham bone or 2 smoked ham hocks
• 3 quarts water
• 3 onions, finely chopped
• 3 cloves garlic, finely chopped
• 4 stalks celery, with leaves, finely chopped
• 1/4 cup parsley, finely chopped
• [Senate version: add 1 cup cooked mashed potatoes]
• salt and pepper to taste

Garnish: minced parsley or chives

Strain the water from the soaked beans and put in a big pot with 3 quarts of water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours.

Stir the chopped vegetables and herbs into the pot--and also the mashed potatoes if you're cooking the Senate version--and cook over low heat for another hour--until the beans are nicely tender.

Remove the bones from the pot--cut off the meat into small bits and return the meat to the pot, discarding the bones.

When ready to serve, ladle into bowls and garnish with pinches of herbs. For "U.S. House of Representative Bean Soup" authenticity, crush a few of the beans in each bowl to thicken the broth and make it slightly opaque.

Please note: this recipe derives from a Senate cookbook circa 1960s...and in my humble opinion is better than the plain Jane prescription listed on the Senate website. Different refs for different chefs.