This is the modern version, the one served these days in the Capitol cafeterias. For the original version, created back around 1903, scroll down below.
Ingredients
2 pounds dried navy beans
4 quarts hot water
1½ pounds smoked ham hocks
1 onion, chopped
1 carrot, chopped
2 tablespoons butter
salt and pepper to taste
.
Instructions
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 and carrot in butter. Add to soup.
Before serving, bring to a boil and season with salt and pepper. Serves 8
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/10/12/senate-soup/