“So many times I go looking for recipes because I’ve tasted something at a friend’s place or at a restaurant that I want to recreate at home. In this case, I had my first taste of Senate Bean Soup at the Tercero Dining Commons at UC Davis while a freshman living in the Tercero G building. The Tercero DC had the best food on campus. The wok bar was a favorite, as was the Plum Glazed Duck (which took me awhile to find a comparable recipe), and this soup.” – April Ferre
Senate Bean Soup
- 1/2 Pound Navy Beans
- 1 1/2 Quarts Water
- 3 Tablespoons Butter
- 2 Large Onions Diced
- 4 Stalks Celery Sliced
- 2 Quarts Beef Stock
- 1/2 Pound Ham Chopped
- 1/2 Pound Potatoes Sliced
- 1/4 Teaspoon Pepper
- 1/4 Teaspoon Thyme
- Soak navy beans overnight or several days in 1 1/2 quarts water, changing water as necessary.
- Melt butter in a stockpot; sauté onions and celery until slightly tender.
- Add beans, beef stock, ham and potatoes; simmer partially covered, for about 3 hours, stirring occasionally. Add water as necessary during cooking.
- Season with pepper and thyme; simmer, uncovered for 15 minutes. Serve hot. Makes 8 servings.
2001 Recipe – April Ferre – From Soups and Stews by Barbara Grunes, 1985