Senate Bean Soup

Happy Wednesday! It's starting to really feel like spring! At least here in D.C. it is. The cherry blossoms were in full bloom this weekend, and it was perfect timing because my family was in town for Easter, and we've never managed to see them!

I couldn't believe how crowded the Tidal Basin was, but I guess it should've been expected. We've braved the crowds once, so maybe next time we'll go somewhere less tourist-y to get pretty cherry blossom photos! We also did a tour of the monuments at night which was fun too!

We were going to go to church at the Lincoln Memorial at sunrise on Easter, but the tour went later than expected and we were all pretty tired. Maybe next year we'll finally get there! It was a great weekend and a nice break from another week filled with work and newspaper drama... This week has been going a little more smoothly, but just as much is going on! I am kind of sleep deprived, but I guess that's college for you.

That brings me to this recipe, which I prepared over spring break as well thankfully! You have probably never heard of Senate Bean Soup, unless you've lived in the District or you are a big history nerd (which is cool!), because I didn't know about it until I got here! Although there is disagreement about where it came from, the gist of the story is that at some point in history a senator really like the soup, so now it's served every day in the U.S. Senate cafeteria! The original recipe is definitely not vegan, but I tried a veganized version for the first time at Whole Foods, and I loved it! Because one cannot buy soup from Whole Foods all the time, I decided to take my own shot at it. I hope you enjoy it!

Senate Bean Soup

Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

olive oil cooking spray

3 cloves of garlic, minced

1/2 c. chopped onion

4 c. vegetable broth

2 large carrots, chopped

1 medium russet potato, diced

1 tbsp. sriracha or hot sauce (or maybe you could use 1-2 tsp. of cayenne or chili powder)

1/2 tbsp. poultry seasoning

1.5 c. cooked navy beans (or any white bean)

2 c. spinach

***You will also need a blender or immersion blender

Directions:

  1. Spray a medium-large sauce pan with the cooking spray. Warm the pan over medium heat.
  2. Add the garlic and onion, and stir as needed so it won't stick to the pan. Cook until the onion is translucent and starting to caramelize.
  3. Add in the vegetable broth, carrots, and potato. Raise the heat so the soup starts to boil, and then reduce it to a simmer. Add in the sriracha and poultry seasoning. Let the pan simmer until the carrots and potato are tender.
  4. Stir in the navy beans and spinach, and stir until the spinach is wilted.
  5. Turn off the stove and remove the pan from the heat. Now it's time to blend to make a thicker, creamier soup! If you're using a standard blender, carefully scoop about 2/3 of the soup into the blender and puree. You can do this all at once or multiple times depending on the size of your blender. You can also use an immersion blender and blend the soup right in the pan. You can adjust the thickness and texture of the soup by increasing or decreasing the amount of soup you puree.
  6. Enjoy! :D
The things that make me different are the things that make me.
— Winnie the Pooh