- 1pound dried navy beans
- 1teaspoon canola or coconut oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- 2 garlic cloves, chopped
- 1 meaty ham bone or 2 ham hocks and 8 ounces diced cooked ham
- 2 bay leaves
- sea salt and ground black pepper, to taste
If you are not adverse to some more carbs, a crusty warm loaf of bread would be pretty yummy. I usually serve a side salad or braised greens as a side to this soup.
Mr. Dubois' version included mashed potatoes, but this is expected from a fine Senator from Idaho. The version served at the Senate today does not include the mash potatoes but does include the braised onions.
This soup freezes well for a quick meal later or just refrigerate for a leftover lunch of soup and salad.
The Senate restaurant keeps the soup pretty simple: water, beans and ham bone/meat and when the soup is done onions that have been browned in butter are added in and then the soup is seasoned with salt and pepper. While I like the simplicity of this soup, I prefer the addition of some other vegetables and the bay leaf seasoning.