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• Total Time 200 min
• Yield 6 Servings
• Level Easy

To reflect the make up of our clientele, politicians and upper level managers, at the Nashville City Club; I developed this recipe as Tennessee Senate White Bean Soup. It is a variation of an incredibly popular soup that has been on the menu in the United States Senate Restaurant since the early 20th century.
hide‹To reflect the make up of our clientele, politicians and upper level managers, at the Nashville City Club; I developed this recipe as Tennessee Senate White Bean Soup. It is a variation of an incredibly popu...
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Ingredients

• 1 pound white beans
• 4 beef bullion cubes
• 4 chicken bullion cubes
• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 yellow bell pepper, cut in short strips
• 1 red bell pepper, cut in short strips
• 4 medium carrots, peeled and diced
• 1 pound chicken meat, diced
• 1 pound ham, diced
• 8 ounces fresh spinach, rough chopped
• Salt and white pepper to taste

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Directions

1. 1. Wash the beans thoroughly then put them in a large pot; add cold water to a level of a couple of inches above the beans and place over high heat. Add the beef and chicken bullion cubes.
2. 2. When the water reaches the boil lower the heat to medium and cook for one hour, adding water if necessary. Periodically lift the beans from the bottom of the pot to keep them from sticking and/or burning.
3. 3. Put the oil and butter in a large skillet over medium high heat and sauté the onion, celery, peppers, carrots, chicken and ham until chicken is no longer pink. Add this mixture to the beans.
4. 4. Wash and chop the spinach into medium size pieces and add to the soup.
5. 5. Simmer for an additional two hours.
6. 6. Add salt and pepper and serve.