Name: Mcguire's Senate Bean Soup Recipe
Prep time: 10 min
Cook time: 2 h 40 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: Dry Navy Beans; Previously Smoked Ham Hock; Butter; Chopped Onion; Chopped Cabbage; Chopped Celery; Chopped Carrot; Cloves of Garlic

Table of Contents

I’ve always had an interest in cooking and food. My days were filled with cooking classes, school productions, and other extracurricular activities (aka “school jobs”). I learned quite a bit about cooking through either teacher I had or other residents who worked in the industry. I’ve always been fascinated by other cultures and by other countries’ food traditions. Growing up, my sister and I used to go to a restaurant in our neighborhood.

Today I am going to share with you a Mcguire’s Senate Bean Soup Recipe which is extremely delicious. This is a great recipe for all of you who like to make soups, and it’s also a great soup for your kids and other family members. The soup is very good and it freezes well, so you can make it for all your family members without worrying about them using up all of the broth. This is a fairly simple recipe, and there are no real complicated steps involved. All you do is put what you need to into the soup pot and then pour the rest into the pot.

If you are looking for a delicious soup recipe you can make at home that has very low-fat content, this is the one you want to use. This soup is packed with nutritional value, but not so high in calories that you can’t have it for lunch or dinner.

How to make a Mcguire’s Senate Bean Soup

It’s easy to make the famous Mcguire’s Senate Bean Soup. If you’re looking for a delicious way to introduce your loved ones to some cooking, check out this delicious soup.

Ingredients

Dry Navy Beans, One Pound
Previously Smoked Ham Hock, One
Butter, Three Tablespoons
Chopped Onion, One Cup
Chopped Cabbage, One Cup
Chopped Celery, Half a Cup
Chopped Carrot, Half a Cup
Cloves of Garlic, Two Chopped

Instructions

Step 1:

Rinse the beans thoroughly. Look for debris or dark-colored beans that seem out of place. Remove these pieces from your dish.

Step 2:

Make a large stockpot. Prepare the ham hocks by cutting them into smaller pieces so they are easier to pull apart. Pour in four quarts of water. The beans will be cooked well and become soft. Rinse the beans and cut up the ham hock and add them to the water.

Alternatively, you can add low-sodium chicken stock (if you want) if you want a little bit of chicken-like flavor. The mixture should be boiled until bubbles form, and then simmered for 2 hours at low-medium heat.

Step 3:

Prepare a skillet before the 2 hours are up. Add butter to the skillet and melt.

Put in the garlic first, and sauté it for a few seconds. Add the onions, cabbage, carrots, and celery after you have chopped them.

The vegetables should be sautéed until they are tender and the onions are translucent.

Step 4:

In a large pot, combine the beans, ham hock soup, and vegetables. Season with salt and pepper. Adapt the seasoning to taste. Continue stirring frequently. Add texture to the soup by mashing the beans.

It will give the soup a velvety texture and taste. You can serve it with fresh bread when it is hot from the pot.