Special Session Senate Bean Soup

By Hklbrries

Whatever uncertainties disturb the United States Senate, one thing is sure: Bean soup is on the menu at the Senate restaurant every day.

The origin of this culinary decree has been lost in the mists of time. No matter: The present state of affairs is that senators and their guests are always assured of a hearty, nourishing bowl of bean soup.

Capitol Hill's traditional bean soup, simply prepared with navy beans, ham hocks and onions, is a comforting lunch staple. However, it can be amended now and then. The following substantial but low-fat version includes pinto and black beans along with the navy beans, sweet potatoes and garlic.

Ingredients

• 8 ounces turkey smoked sausage, cut into 1/2-inch slices
• 1 cup chopped onion
• 1 cup minced celery
• 2 teaspoons minced garlic
• 1 tablespoon vegetable oil
• 1 1/2 quarts reduced-fat chicken broth
• 2 cups cubed, peeled sweet potatoes
• 2 cups cubed, peeled baking potatoes
• 1 (15 ounce) can navy beans, or 1 1/2 cups cooked dry-packaged navy beans, rinsed, drained
• 1 (15 ounce) can pinto beans, or 1 1/2 cups cooked dry-packaged pinto beans, rinsed, drained
• 1 (15 ounce) can black beans, or 1 1/2 cups cooked dry-packaged black beans, rinsed, drained
• 3/4 teaspoon dried thyme leaves
• 1 bay leaf
• 1 1/2 to 2 teaspoons salt
• 1/2 teaspoon pepper

Preparation

Step 1

Saute smoked sausage, onion, celery and garlic in oil in Dutch oven until sausage is browned, 5 to 8 minutes.

Add remaining ingredients and heat to boiling; reduce heat and simmer, covered, until potatoes are tender, 10 to 15 minutes. Makes 8 servings of about 1 1/2 cups each.