Senate Bean Soup |
Course : Soups
Serves: 4 - 6 |
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Ingredients:
1 Pound dried whte beans |
6 Cups water |
1/2 Pound potatoes |
1/4 Cup milk or light cream |
1/4 Cup chopped parsley |
1/2 Cup celery and onion |
2 Cloves garlic chopped |
1/2 Teaspoon crushed thyme |
1 Teaspoon salt |
1 Teaspoon oregano |
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Preparation / Directions:
Soak beans overnight. Drain. Cover beans with water and bring to a
boil in a large saucepan. Cover and simmer over low heat for 1 hour.
Scrub potaotes and cut into thick slices. Steam or microwave until
tender. Mash potatoes, then add milk or cream until fluffy. Add
potatoes and remaining ingredients to cooked beans. Cover and simmer
gently for another hour, stirring occasionally and lightly mashing beans
with a fork or potato masher until soup becomes pulpy. Season to taste
and serve warm.
The soup that won raves in the U.S. Senate cafeteria gets a garlicky
life with this adaptation. 6 servings.
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Nutritional Information:
189 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 2197mg Sodium |
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