Senate Bean Soup

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This turned out very good! And was even better as the days went on and the ingredients had a chance to marry more. I did not use, parsley because I had none on hand and I added some carrots. I believe the mashed potatoes were supposed to add starch and thickness, but such a small quantity to a big pot of beans had a minimal affect. So when everything was almost done cooking, I scooped out about 2 cups of the soup and blended it in a blender, then added it back to the pot for more thickness. I was really worried that my kids, 11, 10 and 8 would not like, but they loved it (they're not big bean eaters. Even though the ham added tons of flavor, it was naturally very salty and I think next time I will look for an alternative. But I will definitely make this again.

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I am what you would call a soup-a-holic. This one is one of my favorites. It does take a while to make, but it's worth it, especilly since it make a huge pot. I use pre-diced ham and two small potatoes. I also add some dried thyme and diced carrots just to give it a tiny bit more flavor.

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Loved! Loved! Loved this recipe. I'm a big fan of navy beans and usually make mine without too much prep (no fresh vegetables cut up or meat (either chicken broth or maybe smoked turkey from time-to-time. I was intrigued by the addition of mashed potatoes. This soup was truly delicious and well-worth the effort. Everyone who tried it said it was tasty. I did use country ham and no extra salt was needed. Would like some nutritional data on this though.

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I thought this was great tasting and easy to prepare. I used canellini beans 'cause thats what I had in the cabinet. Also threw in a few pieces of sausage that were in the fridge. Will definitely make this again.

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The soup was made with 4 cups of leftover mash potatoes from Thanksgiving. I used dry Navy Beans whiched were soaked over night. Because of my busy day I had to use of crockpot to cook the beans and ham together. Added the rest of the ingredients approx three hours later. I thought that the soup was ok but my biggest food critic which is my daughter liked it. However she thought that the beans were too crunchy. If there is a next time I will not use dry beans but Great Northern Beans from a can or jar. I also put hot sauce in my bowl of soup which I thought helped.

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I really enjoyed this...I used a country ham hock, from which I removed and shredded the meat after 1 1/2 hrs cooking time, I also used nearly a pound of diced sugar cured ham. It did need a bit of water added near the end (the recipe didn't say, but I cooked it uncovered. If you use country ham you probably won't need to add any salt.

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at the end of the ham/bean simmering time. I did end up needing to add the 2 cups of liquid at the end, but I used chicken stock, which really helped boost the flavor of the broth. I liked the potato in the soup, but overall, this isn't really a highly seasoned soup. It was good, but I wouldn't bother making it again. Perhaps a cheese rind would have helped, and though the ham was tender, because it was simmered, it didn't have much flavor. Perhaps browning the ham pieces first, then simmering, would have helped in the flavor department.

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Made this tonight and to be quite honest.....it was horrible! I followed the recipe exactly. It was really watery, so I think that the 10 cups of water was way too much, or maybe it was because it only called for one potato? I will defiantly look elsewhere for this soup recipe.

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How about a veggie version?