*  Exported from  MasterCook  *
 
                    Bean Soup, Capitol  House Restaurant
 
 Recipe By     : Congressional Club Cookbook, 1970
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Lb            No. 1 White Michigan Beans
    1                    Smoked Ham Hock
                         Salt and pepper
 
 Cover beans with cold water and soak overnight.  Drain and re-cover with 
 water.  Add the ham hock and simmer slowly for about 4 hours until beans 
 are cooked tender.  Then add salt and pepper to suit taste.  Just before 
 serving, bruise beans with large spoon or ladle, enough to cloud.
 
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 NOTES : In the Congressional Club Cookbook of 1970, this is included 
 with recipe -
 
 “”Bean Soup has been a featured item on the menu of the House of 
 Representatives Restaurant since long before that day in 1904 when the 
 then Speaker of the House, Joseph G. Cannon, of Illinois, came into the 
 House Restaurant and ordered Bean Soup. 
 
 Then, as now, Bean Soup was a hearty, zesty, and filling dish; but it 
 was typically hot and humid in Washington that day, and, therefore, Bean 
 Soup had been omitted from the menu.  “Thunderation,”, he continued, 
 “from now on, hot or cold, rain, snow, or shine, I want it on the menu 
 every day.”
 
 And so it has been- Bean Soup on the menu every single day since.
 For our many friends who over the years continue to ask for the recipe 
 for this famous soup, we print it herewith, just as it has always been 
 made (adapted to family-sized quantity) in the House Restaurant kitchen 
 in the Capitol.“”

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