Some people say that the government is full of beans - maybe bean soup is why. 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 time.

Bean soup, a favorite of Speaker of the House, Joseph G. Cannon 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." From that time on, Senate Bean soup has appeared on the menu of the Senate Restaurant evey single day, regardless of the weather.

A resolution was introduced, and the Senate Rules Committee ordered that while the Senat is in session, no day shall pass without Senate Bean Soup.

Check out more of Linda's great Soup, Stew and Chili Recipes.

Senate Bean Soup

2 cups dry multi-type beans, sorted, rinsed, and drained
1 medium onion, chopped
1 medium butternut squash, peeled and diced
4 cups water
2 cups vegetable or chicken broth
2 to 3 cloves garlic, minced
1 (8-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon marjoram
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Salt and pepper to taste
Sour cream

In a large soup pot over medium-high heat, place beans and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.

In the same soup pot over medium heat. combine soaked beans, onion, butternut squash, water, vegetable or chicken broth, garlic, tomatoes, cumin, basil, marjoram, and nutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beans are tender (do not boil).

Remove from heat and let mixture cool (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). Remove 2 cups of soup mixture and place into food processor blender bowl; whirl until pureed. Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup pot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soup bowls topped with sour cream.

Makes 4 to 6 servings.