"McGuire's Famous Senate Bean Soup Recipe: Authentic Copycat Version"

McGuire's Senate Bean Soup Recipe: A Taste of History

The Senate Bean Soup, a staple in the U.S. Senate Dining Room since 1903, is more than just a meal; it's a tradition. This hearty, comforting soup is a testament to the enduring power of simple, delicious food. Today, we're sharing the official McGuire's Senate Bean Soup recipe, so you can enjoy a piece of history in your own kitchen.

Ingredients: The Secret to a Perfect Bowl

The key to a great Senate Bean Soup lies in its humble ingredients. Here's what you'll need:

• 1 lb (450g) dried navy beans
• 2 quarts (1.9L) water
• 1 lb (450g) smoked ham hocks
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper
• 1/4 teaspoon (1.25g) thyme

Preparation: The Night Before

Start by sorting and rinsing your navy beans. Place them in a large bowl, cover them with water, and let them soak overnight. This helps to soften the beans and reduces cooking time.

Cooking the Soup: Step by Step

The next day, drain and rinse your beans. In a large pot or Dutch oven, combine the beans, water, and ham hocks. Bring to a boil, then reduce heat, cover, and let it simmer for about 2 hours, or until the beans are tender.

While the beans are cooking, sauté the onion, carrots, celery, and garlic in a pan with a little oil until softened. Add this vegetable mixture to the pot, along with the bay leaves, salt, pepper, and thyme. Stir well to combine.

Continue to simmer the soup for another 30 minutes, allowing the flavors to meld together. If you'd like a thicker soup, you can use a potato masher to gently mash some of the beans against the side of the pot.

Serving and Storing

Serve the Senate Bean Soup hot, with crusty bread and a side of greens. It's hearty enough to be a meal on its own. Leftovers can be stored in the refrigerator for up to a week, or frozen for up to three months.

Nutritional Information

Here's a breakdown of the nutritional information per serving (assuming 8 servings per pot):