Congressional Bean Soup

In honor of President’s Day in February we here at the Hall of Presidents would like to feature an old tried and true recipe that would be perfect on those cold winter days.

Congressional Bean Soup

  • 1 pound small white beans
  • 8 cups of water
  • 2 cups ham, diced
  • 1 cup onion, diced
  • 1 cup celery, chopped
  • 2 tablespoons parsley leaves, chopped
  • 1 teaspoon of salt
  • ¼ teaspoon black pepper
  • 1 bay leaf

Capitol-Hill-Cooks-web Assemble ingredients in a crock pot. Cover and cook on low 8-10 hours or until beans are tender. Makes 8 servings.

This savory bean soup made with ham, celery, and parsley leaves is perfect served with a loaf of French bread on the side.

This recipe is courtesy of the wonderful cookbook Capitol Hill Cooks featuring recipes from The White House, Congress and All Of The Past Presidents, by Linda Bauer available at The Hall of Presidents, Gettysburg, PA.