Some people say that the government is full of beans - maybe bean soup is why!
History: Senate Bean Soup, prepared with traditional
early American ingredients of dried white pea beans, onions, and a ham bone, has
been on the menu in the United States Senate restaurant since the early 20th
century, possible longer. Is is the most popular item on the menu and is usually
recommended by members of Congress when entertaining guests there for the first
Bean soup, a favorite of Speaker of the
House, Joseph G. Cannon (1836–1926) of Illinois, was omitted from the menu on
one hot, humid day in 1904. When speaker Cannon arrived for lunch and learned he
could not order it, he was more than a little upset. "Thunderation!"
roared the speaker. "I had my mind set for bean soup. From now on, hot or
cold, rain, snow, or shine, I want it on the menu every day."
A resolution was introduced in 1907 by
Senator Knute Nellson of Minnesota, chairman of the Senate Rules Committee, that
decreed that while the Senate is in session, no day shall pass without Senate
Bean Soup. From that time on, Senate Bean soup has appeared on the menu in all
eleven Congressional dining rooms every single day, regardless of the weather.
This tradition has endured for over 100 years,
According to other stories, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.
Who is right? You be the judge!
More of Linda's great
Soup, Stew, and Chili Recipes.
Senate Bean Soup Recipe
Yields: 6 servings
Prep time: 20 min
Cook time: 2 hr
dried white pea beans (chick peas), sorted, rinsed, and drained
3 quarts water
1 (1/4- to 1/2-pound) thick slice of ham or ham bone with meat
2 tablespoon butter
onions, finely chopped
4 stalks celery (including tops), finely chopped