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Restaurants›The Tenderloin Room›SENATE BEAN SOUP Recipe

SENATE BEAN SOUP Recipe

Inspired by The Tenderloin Room

Time2h

Serves6

Tenderloin Room classic since 1962. Great northern beans, pinto beans, kidney beans, smoked ham, tomatoes

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Ingredients

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Main Ingredients

1 cups Great Northern beans

1 cups Pinto beans

1 cups Kidney beans

8 oz Smoked ham, diced

14 1/2 oz Diced tomatoes, canned

1 medium Onion, diced

3 cloves Garlic, minced

2 medium Carrots, diced

2 stalks Celery, diced

4 cups Chicken or vegetable broth

2 leaves Bay leaves

1 tsp Thyme, dried

to taste Celtic sea salt

to taste black pepper

2 tbs olive oil

Method

Cooking Instructions

1

Prepare Beans

Rinse and soak the Great Northern, pinto, and kidney beans in water overnight. Drain and set aside.

2

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Add minced garlic and sauté for another minute.

3

Add Ham and Beans

Stir in the diced smoked ham and the soaked beans. Mix well.

4

Add Tomatoes and Broth

Add the canned diced tomatoes (with juice), chicken or vegetable broth, bay leaves, and thyme. Stir to combine.

5

Simmer the Soup

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally.

6

Season and Serve

Remove bay leaves. Season with salt and black pepper to taste. Serve hot.

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