CAPITOL BEAN SOUP

2 lb. (No. 1) white Michigan beans
1 smoked ham hock
salt and pepper to taste

Cover beans with cold water and soak overnight. Drain and recover with water.
Add the ham hock and simmer slowly for about 4 hours until the beans are cooked tender.
Season with salt and pepper as desired.
Just before serving, "bruise" beans with a large spoon or ladle to cloud the soup.
Makes 6 portions.

The History of Capitol Bean Soup:
Bean soup has established itself on the menu of every
cafeteria carry-out, and dining room of the Congress, and it is
served every working day without fail.
The reason for this staid menu item, as the story goes,
is because, one hot and humid day in 1904, when Joseph G.
Cannon of Illinois was Speaker of the House, the item was not
available for lunch, and Speaker Cannon went into an uproar.
"Thuderation!" roared the Speaker. "I had my mouth set
for bean soup. From now on, hot or cold, rain, snow or shine,
I want it on the menu every day!"
From that time on, Bean Soup has lived happily ever
after on Capitol menus and has provided food for thought for
Congressman, staffs and tourists alike. Because it is such a
significant institution on Capitol Hill, we thought you might
like to see what it's all about. U. S. SENATE RESTAURANT BEAN SOUP

2 lb. small navy beans
1 1/2 lb. smoked ham hocks
1 onion, chopped
a little butter
salt and pepper

Rinse beans thoroughly in hot water until beans are
white again. Put in large pot with 4 quarts of hot water and
heat. Add ham hocks; boil slowly for approximately 3 hours.
Braise onion in a little butter. When light brown, add to bean
soup. Season with salt and pepper, then serve (don't add salt
until ready to serve). Serves 8.SENATE BEAN SOUP

2 cans bean with bacon soup
1 can pinto beans with jalapenos
2 cans navy beans
1 onion
1 Tbsp. chili powder
1 Tbsp. garlic salt
1 can pinto beans
1 stick butter
salt and pepper to taste

Saute onion in butter. Open all cans of beans and put
into a crock-pot. Add cooked onion, chili powder, garlic salt,
salt and pepper. Cook all day or all night on low.
For a good variation, cut link sausage into small
slices, then brown and add to bean soup.