Fall weather is soup weather. Following is the recipe for the U.S. Senate’s famous Bean Soup as provided to one of Senator Olin D. Johnston’s constituents by Senate Dining Room Head Waiter Paul C. Johnson.
“Take three pounds of small Navy Pea Beans, wash and run through hot water until Beans are white again, put on the fire with four quarts of hot water – – then take one and one-half pounds of Smoked Ham Hocks, boil for two and one-half hours, braise one onion chopped in a little butter, and when light brown, put in Bean Soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. (eight persons)”