After a mild winter and an unseasonably warm spring, we had a cold snap. It happens every year, so it wasn't a big surprise. But still, cold is cold. With a ham bone I had leftover from Easter dinner, I made a warming pot of Senate Bean Soup.
When I was a Girl Scout, our State Senator hosted my troop on a tour of Washington D.C. We went to the Pentagon, the White House, and of course, The Capitol. We got to witness a live session of Congress (from the balcony).
But the most memorable part of the trip, for me, was riding the underground rail to the Senate Cafeteria and enjoying a steaming bowl of Senate Bean Soup. I still love a simple bean and ham soup.
The Famous Senate Restaurant Bean Soup Recipe
2 pounds dried navy beans
four quarts hot water1 1/2 lbs. smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.
Serve with a squirt or so of hot sauce and homemade bread with sweet butter.