The Famous Senate Restaurant Bean Soup Recipe

Bean soup has been a required and beloved menu tradition in Senate restaurants for more than a century. There are competing stories about the origin of the mandate that bean soup be served daily, but it has become an annual tradition at FOUND when Mari brings in a large batch for the staff to have on Midnight Madness. 

2 pounds dried navy beans

4 quarts hot water

1 1/2 pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Serve this soup in a bowl or mug from Rose E. Gomez who's work is a mix of functional and sculptural pieces, each designed to be both visually and tactilely engaging. A fascination with texture and surface design brings different techniques and ideas to life.

What started as a simple artistic pursuit quickly became a perfect creative outlet, kindling a deep passion for pottery over the years. Check out her work during our SOUPer Bowl Saturday on February 8, from 10 AM to 5 PM.