State-of-the-Union Bean Soup

What with the State-of-the-Union address, it’s a good time to cook up a batch of what is usually called Congressional Bean Soup. It’s full of beans and ham, which is probably where it gets its name, but I don’t think the President will mind if we rename it this time around.

This recipe calls for a crock pot, but you can also cook it the old-fashioned way, in a soup pot. I’d recommend soaking the beans overnight, and then you only need to simmer for 4-5 hours.

1 lb small white beans (Navy or Great Northern)
8 cups water (or 4 cups water, 4 cups broth)
2 cups diced ham (you can substitute a ham shank, or use flavored tempeh for a vegetarian version)
1 cup diced onion
1 cup chopped celery
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 T chopped parsley

If you’re using a crock pot, just put everything in there together and then cover and cook on the low setting for 8 to 10 hours or until the beans are tender. If you use canned beans instead of raw, you can easily cut the time by half or more.

If cooking old-fashioned soup in a soup pot:

1. Sort and wash the beans and soak them in cold water overnight.
2. Chop the vegetables and parsley.
3. Dice the ham.
4. Add the vegetables to the water (or the water/broth mixture).
5. Add the bay leaf.
6. Add the ham.
7. Drain and rinse the beans, and then add them to the soup pot.
8. Add the salt and pepper.
9. Bring to a boil, then reduce heat and simmer, partially covered for 4 to 5 hours.
10. Add additional seasoning to taste.
11. Serve hot in bowls, sprinkling the parsley on top.