National Soup Month Restaurant Recipes

January is National Soup Month and we have a couple soup recipes to share with you. The first is the famous U.S. Senate Bean Soup which is served at the U.S. Senate Dining Room in Washington, D.C. (tomorrow is the inauguration) - chock full of ham, beans and celery, this hearty soup freezes well. Save the bone from your holiday ham and freeze it until ready to make this soup.
Our second soup recipe to share is Big Boy’s Cabbage Soup. Just a simple, wholesome and flavorful cabbage soup with cabbage, onions, celery, green pepper and tomatoes (with a hint of cheese) in a beef based broth.
Both soups are hearty tummy warmers. Very “old-kitchen” with everyday ingredients, easy to prepare and will become family favorites.




• 1 pound dried great northern beans
• 1 meaty ham bone or 2 smoked ham hocks
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 3 celery ribs, chopped
• 1/4 cup minced fresh parsley
• 1 cup mashed potatoes or 1/3 cup instant potato flakes
• Salt and pepper to taste
• Minced parsley or chives

1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.
3. Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
4. Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives. Yield: 8-10 servings



Big Boy’s Cabbage Soup


1 c. shredded cabbage
1 c. chopped onions
1/2 c. chopped celery
1/4 c. chopped green pepper
1 qt. water
1 qt. tomatoes
6 beef bouillon cubes
3 tbsp. sugar
Salt and pepper to taste
Several drops of hot sauce

Cook cabbage, onions, celery and green pepper in 1 quart of water until tender. Add remaining ingredients. Serve. Better if it can be made the day before and let stand overnight.