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How to Make Senate Bean Soup Mix

6 of 10 in Series: The Essentials of Inexpensive Christmas Gifts from Your Kitchen

Senate Bean Soup Mix is a great Christmas gift for a busy friend or for someone who doesn’t cook much. This convenient bean soup mix will create a hot and hearty meal for some cold winter day. Just add water and a bit of ham, if desired, cook, and enjoy!

This recipe is derived from a recipe that has been on the U.S. Senate dining room menu for well over half a century. Instant mashed potato buds set it apart from other bean soup recipes.

U.S. Senate Bean Soup Mix

Preparation time: 15 minutes

Yield: Two 2 f1/2-cup packets

1 pound dried white beans (preferably navy beans)

1 1/2 cups dried instant potato buds

3/4 cup dried minced onion

6 tablespoons dried celery

3 tablespoons dried chives

1 tablespoon dried parsley

4 packets (4 grams each) jambon seasoning (Goya brand recommended)

2 teaspoons salt

3/4 teaspoon pepper

1/4 teaspoon garlic powder

Jambon seasoning is ham flavor seasoning. Check the Spanish section of your supermarket.

  1. Pick over the beans to remove any pebbles or other un-beanlike objects.

  2. Thoroughly combine the beans and potato buds in a medium bowl or on wax paper. Divide equally in half. Put in two plastic bags or directly into a gift container.

  3. Thoroughly combine the onion, celery, chives, and parsley in a small bowl or on wax paper, tossing well to distribute the ingredients. Divide in half and place one-half in each packet of the bean mix.

  4. Thoroughly combine the jambon seasoning, salt, pepper, and garlic powder in a small bowl or on wax paper. Divide in half. Add one-half to each half of the bean mixture.

  5. Copy the preparation label below, and attach to the bag or gift container.

U.S. Senate Bean Soup Mix

Cooking time: l hour and 15 minutes to 1 hour and 30 minutes

Yield: Five 1-cup servings

1 packet U.S. Senate Bean Soup Mix

6 cups water (or chicken broth) or more if needed

1 cup chopped baked ham (optional)

Combine the mix and water in a large saucepan. Boil for 2 minutes. Cover and turn off the heat for 1 hour. Bring back to a boil. Reduce the heat to medium-low. Add the ham, if desired. Partially cover and cook until the beans are tender, about 1 hour and 15 minutes to 1 hour and 30 minutes. Stir occasionally. Adjust the seasoning, if desired.

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