Bean Soup, Capitol House Restaurant

* Exported from MasterCook *

Bean Soup, Capitol House Restaurant

Recipe By : Congressional Club Cookbook, 1970
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb No. 1 White Michigan Beans
1 Smoked Ham Hock
Salt and pepper

Cover beans with cold water and soak overnight. Drain and re-cover with
water. Add the ham hock and simmer slowly for about 4 hours until beans
are cooked tender. Then add salt and pepper to suit taste. Just before
serving, bruise beans with large spoon or ladle, enough to cloud.

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NOTES : In the Congressional Club Cookbook of 1970, this is included
with recipe -

""Bean Soup has been a featured item on the menu of the House of
Representatives Restaurant since long before that day in 1904 when the
then Speaker of the House, Joseph G. Cannon, of Illinois, came into the
House Restaurant and ordered Bean Soup.

Then, as now, Bean Soup was a hearty, zesty, and filling dish; but it
was typically hot and humid in Washington that day, and, therefore, Bean
Soup had been omitted from the menu. "Thunderation,", he continued,
"from now on, hot or cold, rain, snow, or shine, I want it on the menu
every day."

And so it has been- Bean Soup on the menu every single day since.
For our many friends who over the years continue to ask for the recipe
for this famous soup, we print it herewith, just as it has always been
made (adapted to family-sized quantity) in the House Restaurant kitchen
in the Capitol.""