Senate Bean Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Senate Bean Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Senate Bean Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 c. Great Northern beans
• 1 smoked ham hock
• 1 med. potato, diced fine
• 1 onion, sliced fine
• 1/2 c. celery, diced
• 1 clove garlic, minced
• Salt & pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Soak beans overnight or bring to boil and boil 2 minutes, let stand 1 hour

Step 2: Technique & Execution

Drain beans and measure liquid

Step 3: Technique & Execution

Add water to make 2 quarts

Step 4: Technique & Execution

Put in kettle with beans and ham hock

Step 5: Technique & Execution

Cover and simmer 2 hours

Step 6: Technique & Execution

Add potato, onion, celery and garlic