{"id":92330,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/u-s-senate-bean-soup\/"},"modified":"2024-01-25T10:40:05","modified_gmt":"2024-01-25T16:40:05","slug":"u-s-senate-bean-soup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/u-s-senate-bean-soup\/","title":{"rendered":"Senate Bean Soup"},"content":{"rendered":"<p>Big batches of soup sure do warm us up and give us something to quickly reheat on busy nights. And while it might seem like we&#8217;d never get bored sticking to our go-to <a href=\"https:\/\/www.tasteofhome.com\/collection\/chicken-soup-recipes-from-scratch\/\" data-name=\"www.tasteofhome.com\/collection\/chicken-soup-recipes-from-scratch\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken soup recipes<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-easy-minestrone\/\" data-name=\"www.tasteofhome.com\/recipes\/contest-winning-easy-minestrone\/\" data-module=\"content engagement\" data-position=\"embedded links\">minestrone<\/a>, switching things up keeps weeknight dinners interesting. Take a page right out of the U.S. government&#8217;s menu with Senate bean soup. This soup has been on the menu every day since the beginning of the 20th century!<\/p>\n<h2>What is Senate bean soup?<\/h2>\n<p>As the name suggests, U.S. Senate bean soup got its start in the Senate. One story claims that in 1903, Senator Knute Nelson of Minnesota loved the soup so much that he insisted it keep its place on the menu. Another story says Senator Fred Dubois of Idaho passed a resolution in the committee overseeing the Senate restaurant that the soup remain permanently on the menu. This would have been around 1907.<\/p>\n<p>Regardless of the year, the hot debate over soup has had a lasting impact. The original recipe calls for dried navy beans and smoked ham hocks, and the recipe below, like others on the internet, varies slightly. Tweak the ingredients to your own tastes, and you&#8217;ll be sure to win the vote from your family for best new weeknight recipe.<\/p>\n<h2>Ingredients for Senate Bean Soup<\/h2>\n<ul>\n<li><strong>Dried white beans:<\/strong> The original recipe calls for navy beans, but you can also use great northern beans. Dried beans cost less than canned beans and they contain no added salt, so we recommend starting with dried beans even though it takes longer.<\/li>\n<li><strong>Ham bone or ham hocks:<\/strong> The ham adds layers of flavor to the soup. Ham hocks are also called &#8220;pork knuckles,&#8221; if you&#8217;re scouring the shelves at your grocery store and can&#8217;t find them.<\/li>\n<li><strong>Mashed potatoes:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-use-up-leftover-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-use-up-leftover-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Recipes that use leftover mashed potatoes<\/a> are a game changer when you&#8217;ve made far too much. Use a whole cup in this soup.<\/li>\n<li><strong>Aromatics:<\/strong> Onions, garlic, celery and parsley lend a wonderful aroma and flavor to the base of the soup. You could use garlic powder and dried parsley flakes in a pinch; here&#8217;s a <a href=\"https:\/\/www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-name=\"www.tasteofhome.com\/article\/fresh-to-dried-herb-conversion\/\" data-module=\"content engagement\" data-position=\"embedded links\">fresh to dried herb conversion guide<\/a> to follow.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the beans<\/h3>\n<p>Rinse and sort the dried beans. Place them in a Dutch oven or soup kettle, and add enough water to cover by 2 inches. Bring the water to a boil, and let the boil roll for two minutes.<br \/>\nRemove from heat, cover and let stand for one to four hours or until the beans are softened.<\/p>\n<h3>Step 2: Simmer ham hock and beans<\/h3>\n<p>Drain and rinse the softened beans, discarding the liquid. Place the beans, ham bone and 3 quarts water into the Dutch oven. Bring the mixture to a boil. Reduce the heat; cover and simmer for two hours.<\/p>\n<h3>Step 3: Add the aromatics<\/h3>\n<p>Using a spoon, skim the layer of fat off the top of the bean mixture if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper. Simmer for one hour.<\/p>\n<h3>Step 4: Cut meat away from bones<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1948716\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Senate-Bean-Soup_TOHX24_888_DR_01_05_6b.jpg?fit=700%2C1024\" alt=\"Ladle in Senate Bean Soup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Remove the ham bones, and set aside until they&#8217;re cool enough to handle. Remove the meat from the bones, and discard the bones. Cut the meat into bite-sized pieces, and return them to the soup mixture. Heat the soup through. Sprinkle with parsley or chives, and serve.<\/p>\n<h2>Senate Bean Soup Variations<\/h2>\n<ul>\n<li><strong>Swap chicken stock for water:<\/strong> For additional flavor, use 3 quarts chicken stock in place of water in the second step. Opt for lower-sodium or no-salt-added chicken stock to keep this recipe low in sodium.<\/li>\n<li><strong>Add hot sauce:<\/strong> Shake a few dashes of your favorite hot sauce into the soup for some heat. You could also sprinkle crushed red pepper flakes over the top for garnish along with the parsley and chives.<\/li>\n<li><strong>Chop carrots into the mix:<\/strong> The soup already has onions and celery, so add chopped carrots for color and even more flavor.<\/li>\n<li><strong>Try a new meat:<\/strong> Some who have tried the recipe have recommended swapping the ham hock for a smoked turkey leg. The directions won&#8217;t change, but the flavor of the soup will vary slightly.<\/li>\n<\/ul>\n<h2>How to Store Senate Bean Soup<\/h2>\n<p>Store Senate bean soup in an airtight container in the fridge for up to four days. To freeze, pour cooled leftovers into one large freezer-safe container or into individual freezer-safe containers. Store in the freezer for up to three months. To thaw, allow the frozen soup to sit in the fridge for a day or two, then reheat on the stove.<\/p>\n<h2>Senate Bean Soup Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1948715\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Senate-Bean-Soup_TOHX24_888_DR_01_05_5b.jpg?fit=700%2C1024\" alt=\"Senate Bean Soup served in cup with bread\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do I keep the beans from falling apart?<\/h3>\n<p>The one-to-four hours softening time in warm water should prevent the beans from splitting. If that doesn&#8217;t do the trick and your beans are still falling apart, soak the dried beans overnight to give them a chance to take in liquid more slowly. This process could take up to 12 hours but should keep the skins of the beans from splitting. Once soaked, drain and rinse, then continue with Step 2.<\/p>\n<h3>How do you thicken Senate bean soup?<\/h3>\n<p>The mashed potatoes help with most of the thickening, but if the base of the soup isn&#8217;t creamy enough for your tastes, sprinkle in cornstarch, or make a roux with flour. Here are <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-name=\"www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">seven ways to thicken sauces<\/a> that will work in soups too.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Senate bean soup has been served in the Senate every day since the beginning of the 20th century. Here&#8217;s the recipe they just can&#8217;t get enough of.<\/p>\n","protected":false},"author":7895,"featured_media":1947556,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306700,306879,304358,304328,305271,304292,305487,304007,304338,303966,307389,306705,303887,306848,304297,304348,304268,307307,306899,305374,307383,324623,306699,304005,303883,306909],"categories-v2":[312680,309854,308988,308984,308481,309216,308305,310796,308554,308992,308495,310418,340261,312873,308478,309603,308308,309000,259483,310342,312689,309877,309381,310410,309177,312672,308549,308476,340273,340246],"coauthors":[341687],"recommended_recipes":[{"post_title":"Hearty Navy Bean Soup","post_link":"\/recipes\/hearty-navy-bean-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hearty-Navy-Bean-Soup_EXPS_FT24_4293_EC_010324_3.jpg"},{"post_title":"Texas Black Bean 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Soup","post_link":"\/recipes\/hearty-vegetable-bean-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19372_SB1115471D94.jpg"},{"post_title":"Quick Bean Soup","post_link":"\/recipes\/quick-bean-soup\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Bean and Pasta Soup","post_link":"\/recipes\/bean-and-pasta-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Bean-and-Pasta-Soup_exps31242_FFP1753683D01_08_4bC_RMS.jpg"},{"post_title":"Chicken Soup with Beans","post_link":"\/recipes\/chicken-soup-with-beans\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-Soup-with-Beans_EXPS_HSCB17_22091_B07_26_2b.jpg"},{"post_title":"Southwestern Bean Soup","post_link":"\/recipes\/southwestern-bean-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19723_BBS64403D167B-1.jpg"},{"post_title":"Potato Soup With Beans","post_link":"\/recipes\/potato-soup-with-beans\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32715_HC62210D137.jpg"},{"post_title":"Bean Vegetable Soup","post_link":"\/recipes\/bean-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11552_HWS1227354D54B.jpg"},{"post_title":"Country Bean Soup","post_link":"\/recipes\/country-bean-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Country-Bean-Soup_exps6283_THCA2916394B04_19_1b_RMS.jpg"},{"post_title":"Emily's Bean Soup","post_link":"\/recipes\/emily-s-bean-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps3729_HWS2321910C05_02_1b_WEB2.jpg"},{"post_title":"Tomato Bean Soup","post_link":"\/recipes\/tomato-bean-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8155_CT2334C11-.jpg"},{"post_title":"Chicken Bean Soup","post_link":"\/recipes\/chicken-bean-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-Bean-Soup_exps22521_LSC143267D10_01_1bC_RMS.jpg"},{"post_title":"Bean, Chicken and Sausage Soup","post_link":"\/recipes\/bean-chicken-and-sausage-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5053_CS1988C24.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/U-S--Senate-Bean-Soup_EXPS_TOHX24_888_DR_01_05_4b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/u-s-senate-bean-soup\/","name":"Senate Bean Soup","datePublished":"2018-01-01","dateModified":"2024-01-25","prepTime":"PT30M","cookTime":"PT03H45M","totalTime":"PT04H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/U-S-Senate-Bean-Soup_EXPS_TOHX24_888_DR_01_05_4b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"Senate bean soup has been served in the Senate every day since the beginning of the 20th century. Here's the recipe they just can't get enough of.","recipeIngredient":["1 pound dried great northern beans or dried navy beans","1 meaty ham bone or 2 smoked ham hocks","3 medium onions, chopped","3 garlic cloves, minced","3 celery ribs, chopped","1\/4 cup minced fresh parsley","1 cup mashed potatoes or 1\/3 cup instant potato flakes","Salt and pepper to taste","Minced parsley or chives"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the beans","text":"Rinse and sort the dried beans. Place them in a Dutch oven or soup kettle, and add enough water to cover by 2 inches. Bring the water to a boil, and let the boil roll for two minutes. Remove from heat, cover and let stand for one to four hours or until the beans are softened."},{"@type":"HowToStep","name":"Simmer ham hock and beans","text":"Drain and rinse the softened beans, discarding the liquid. Place the beans, ham bone and 3 quarts water into the Dutch oven. Bring the mixture to a boil. Reduce the heat; cover and simmer for two hours."},{"@type":"HowToStep","name":"Add the aromatics","text":"Using a spoon, skim the layer of fat off the top of the bean mixture if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper. Simmer for one hour."},{"@type":"HowToStep","name":"Cut meat away from bones","text":"Remove the ham bones, and set aside until they're cool enough to handle. Remove the meat from the bones, and discard the bones. Cut the meat into bite-sized pieces, and return them to the soup mixture. Heat the soup through. Sprinkle with parsley or chives, and serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Senate-Bean-Soup_TOHX24_888_DR_01_05_6b.jpg?fit=700,1024"}],"recipeYield":"10 servings (2-1\/2 quarts)","author":[{"@type":"Person","name":"Rosemary Siefert"}],"nutrition":{"@type":"NutritionInformation","calories":" 219 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"11mg cholesterol","sodiumContent":"342mg sodium","carbohydrateContent":"36g carbohydrate (3g sugars","fiberContent":"10g fiber)","proteinContent":"15g protein. <b>Diabetic Exchanges<\/b>: 2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":18,"worstRating":1,"bestRating":5},"recipeCuisine":"North America","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lane254"},"reviewBody":"Excellent soup and hard to mess up no matter how you alter it. I used smoked turkey and some white wine this time around along with a splash of hot sauce and it\u2019s delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JohnLewis"},"reviewBody":"To James: I recommend you soak the beans overnight to keep them from falling apart. If brought to a boil before soaking, they swell so fast that the skin is ruptured and boom you have mush. ALSO, I recommend swapping out the Great Northern Beans with Navy Beans as they have a hardier skin and are closer to the actual Senate recipe. This is a delicious recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JamesSilver"},"reviewBody":"Too much liquid. I used a bit over 2 qts instead of 3 and it's still too wet. Cooking time too long. After two hours on a very low simmer. the beans have broken apart. Adding raw aromatics too late in the cooking. Beans are mush. Still smells like raw onion with 30 minutes left in the final hour. Guess we'll haveham flavored bean puree.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JoyceHayden"},"reviewBody":"I have been eating this soup for well over 60 years, as this is how my mom made it, and how I make it, with a few changes.  The actual Senate version uses navy beans, and for 1 lb of beans, we used 1 large or 2 medium onions and a bit more garlic.  It says salt to taste, which varies depending on the saltiness of the ham, but be sure to add enough pepper, at least 1\/4 tsp or more (I add at least 1\/2 tsp or more), again, depending on the ham and what glaze, if any, was used.  If I don't have a ham bone, I use 2 large ham hocks or 3 medium ones.  Sometimes I just make ham stock from the bones\/hocks and can or freeze that, so I can make this soup quickly using 4 cans of beans (drained\/rinsed) and go from there.  To make the stock, I just cover the bones with about 4 qts of water, bring to a boil, cover and simmer for about 4 hours.  Then I pull off what meat I can, strain the stock, and can or freeze.  This stock is also good in pea soup.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Telx2"},"reviewBody":"I found this recipe to be very easy to follow, and the result was something very easy to throw away.  I worked on this soup all day for a few minutes at a time, and was very excited about trying it, thinking that with my leftover ham bone from the Honey Baked Ham store it would be an excellent New Years Day meal.  However, my husband and I each took one bite and then ran the whole thing down the disposal.  I did use the potato flakes instead of mashed potatoes, but I'm not sure that would have made much of a difference.  Generally, the result was very bland, not nearly enough seasoning.  If I were to prepare this again (which I won't) I would substitute in some chicken broth for water and go through the spice rack and pick out a few so it tasted like something other than boiled ham, water, and onion.  Good luck to anyone else who tries this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Antonia88"},"reviewBody":"A wonderful bean soup recipe.  Made it the other day and will be a family favorite now.  Followed the recipe as given, except left out the parsley.  Thank you T of H!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SWEETPEA123"},"reviewBody":"This was the best bean soup I had ever tasted, but let me in on how I altered it! First, I used two large jars of Great Northern Beans that were already prepared and poured them over a smoked ham roast, juice and all, in a huge crockpot. Then I added some celery and onions that I had frozen. Added some garlic powder and brown sugar on top. Last minute extra guests caused me to add 2 cups of chicken broth towards the end to make it go further, but they didn't show...but it didn't matter-there wasn't any leftover! Served with three loaves of French Bread-this all served five adults and two children with two bowls a piece. Definitely a \"make again\"! Cooked on low for over 7 hours and then turned it to Keep Warm until time for dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Miata2"},"reviewBody":"I've made this for years. I add diced potatoes and carrots in addition to the onions and celery. This is a wonderful comfort food soup.  Homemade bread, something for dessert and you have a fabulous meal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary117"},"reviewBody":"I double the beans and skipped cooking the ham with bone to putting leftover ham  (cut up) in the soup. I freeze some  individual servings to take for my lunch to work. It reminds me of my Father's boiled dinner which seemed like soup with huge chunks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammyc1023"},"reviewBody":"We've made this many times, and it goes well with a nice salad and muffins or rolls.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jennielou2"},"reviewBody":"Perfect for a cold snowy night! Amazingly easy, sure to make your family happy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"frcjkc"},"reviewBody":"This Bean Soup recipe is excellent.  I used chicken stock instead of water like \"skywaitress \"As a new have to be cook,  I will make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeGramma"},"reviewBody":"Have been making this very delicious soup for years, only difference I add 2 diced carrots and one diced potato & add 1\/3 cup potato flakes in the last hour. (Also can use 1 cup left over mashed potatoes). Freezes well and makes about 3 to 4 quarts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KathKirk"},"reviewBody":"We have used this recipe for years.  It is our New Year's Day tradition...with a pan of cornbread.We use 1 cup each of diced onion, carrots & celery.  Sometimes we use diced ham for a less fat content.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SWEETPEA123"},"reviewBody":"SweetPea here again-to be more specific-I used two 48 oz.jars of Randall Deluxe Great Northern Beans, a 5 quart crockpot, and I did NOT use the potatoes or flakes-adding the 2 cups of chicken broth didn't dilute it much-it was still thick and wonderfully filling-not to mention it makes the house smell wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cwbuff"},"reviewBody":"Well, I thought it was pretty good! But then, I don't eat a lot of spices - if you do, you won't like recipes like this which rely on subtler flavors. I think using real mashed potatoes makes it better, though, so save those leftovers.  I also added sliced carrots. The next time I make this soup, I'm going to try following the \"tip\" given on pg 34 of the 1994 annual - brown the veggies in hot butter or oil with 1 teaspoon sugar till it carmelizes, then add to the soup","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"soupersally"},"reviewBody":"A very satisfying soup with great flavor, my small group loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"skywaitress"},"reviewBody":"I use chicken stock for the water, add carrots, and use 5 cans of beans! delicious! have made this so many times!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"888","romance_copy_dek":"Senate bean soup has been served in the Senate every day since the beginning of the 20th century. 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