Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated. According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. We like his version because it contains mashed potatoes, of course!
Senate Bean Soup
Serves: 6
Ingredients
- 1 - 4 oz package of Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 2 - 32 oz vegetable stock
- 1 smoked ham bone
- 2 cans white beans, rinsed and drained
- Half a bunch of parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in stock pot over medium high heat.
- Add chopped onion, celery and carrots and cook until starting to slightly soften.
- Add vegetable stock and ham bone. Bring to boil and then reduce heat to simmer for an hour.
- Remove ham bone from pot and pick off ham; return meat to pot. Add the beans.
- Add package of Idahoan® Roasted Garlic Flavored Mashed Potatoes and stir thoroughly.
- Mix in chopped parsley and adjust seasoning if necessary. Cook for an additional 5 minutes and serve.
