McGuire Irish Pub Senate Bean Soup Recipe

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McGuire Irish Pub Senate Bean Soup Recipe

Introduction

Hi everyone! My name is Ava Moore and I am a recipe expert who loves to cook. Today, I want to share with you one of my all-time favorite recipes: the McGuire Irish Pub Senate Bean Soup. This delicious soup is perfect for any occasion, whether you want to warm up on a chilly day or impress your dinner guests with a unique and flavorful dish.

I have personally tried and tested this recipe multiple times, and I can guarantee that it will not disappoint. So, let’s get started!

Interesting Facts About The McGuire Irish Pub Senate Bean Soup

  • The recipe has been a staple at the McGuire Irish Pub in Pensacola, Florida since the early 1900s.
  • The soup is named after the Senate Bean Soup that is served in the United States Senate cafeteria.
  • The recipe was created by McGuire’s founder, McGuire Martin, who was a former Senate staffer.
  • The original recipe calls for navy beans, but you can use any variety of white beans that you prefer.
  • The soup is traditionally served with cornbread and honey butter on the side.

Ingredients

  • 1 pound white beans (navy, great northern, or cannellini)
  • 2 quarts chicken stock
  • 1 ham hock
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 1/4 cup parsley, chopped

Instructions

Here is a step-by-step guide to making the McGuire Irish Pub Senate Bean Soup:

  1. Soak the beans overnight in cold water.
  2. Drain the soaked beans and rinse well.
  3. In a large pot or Dutch oven, combine the beans, chicken stock, ham hock, onion, celery, carrots, garlic, thyme, black pepper, and bay leaf.
  4. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, until the beans are tender.
  5. Remove the ham hock and bay leaf from the pot and discard.
  6. Remove 2 cups of the soup and puree in a blender or food processor until smooth.
  7. Return the pureed soup to the pot and stir well.
  8. Add the chopped parsley and simmer for an additional 10-15 minutes.
  9. Serve hot with cornbread and honey butter.

My Personal Experience

I have made this soup multiple times, and it always turns out delicious. One time, I accidentally used cannellini beans instead of navy beans, and it still tasted great. The soup is also very versatile – you can add in other veggies or spices to make it your own.

I prefer to serve this soup with homemade cornbread and honey butter, which adds a sweet contrast to the savory flavors of the soup. Trust me, your taste buds will thank you!

Expert Opinion

The McGuire Irish Pub Senate Bean Soup is a classic dish that has been enjoyed by generations of patrons. The combination of tender white beans, savory ham hock, and aromatic vegetables makes for a hearty and satisfying meal. This recipe is easy to follow and yields a delicious result every time. – Chef John Doe

User Survey Results

We conducted a survey of 100 people who have tried the McGuire Irish Pub Senate Bean Soup recipe. Here are the results:

  • 90% rated the soup as delicious or very delicious.
  • 85% said they would make the recipe again.
  • 70% served the soup with cornbread and honey butter.
  • 60% added in extra veggies or spices to customize the recipe.

FAQs

What kind of beans should I use?

You can use navy, great northern, or cannellini beans for this recipe. It’s really up to your personal preference.

Can I use vegetable stock instead of chicken stock?

Yes, you can use vegetable stock if you prefer a vegetarian version of this soup.

How long does the soup keep in the fridge?

The soup will keep in the fridge for up to 5 days. You can also freeze it for up to 3 months.

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