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  • Jefferson Adams
    Jefferson Adams

    The US Senate’s Glorious Gluten-Free Bean Soup

    Reviewed and edited by a celiac disease expert.

    This gluten-free bean soup has been satisfying both sides of the table for over a hundred years.

    The US Senate’s Glorious Gluten-Free Bean Soup - Image: CC--Neven Mrgan
    Caption: Image: CC--Neven Mrgan

    11/29/2018 - What do United States senators have that you don’t? Well, aside fro a plum job in the Capitol, they have regular access to this glorious bean soup that happens to be delicious, easy to make, and gluten-free. The soup’s ingredients include creamy navy beans, pig knuckle meat, butter, and chopped onion. It’s sure to be a big hit as a side to your next fall or winter dinner, or as a lunchtime meal by itself. 

    Ingredients:

    • 2 pounds dried white navy beans, cleaned and rinsed 
    • 1½ pounds smoked ham hocks
    • ½ stick butter
    • 4 quarts water 
    • 1 large russet potato 
    • 3 cups chopped yellow onion
    • 3 teaspoons kosher salt 
    • ¾ teaspoon black pepper 
    • ⅓ cup chopped fresh flat-leaf parsley



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    Directions:
    Wash the navy beans and run hot water through them until they are slightly whitened. 

    Place beans into pot with hot water. 

    Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. 

    Remove ham hocks and set aside to cool. 

    Dice meat and return to soup. 

    Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir into soup.

    Lightly brown the onion in butter. Add to soup. 

    Before serving, bring to a boil and season with salt and pepper.

    Top with parsley, as desired.

    Read more about this famous bean soup at the US Senate website.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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