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Senate Bean Soup Recipe

Senate Bean Soup

iamwinfred
This Senate Bean Soup recipe has been simmering in the halls of the U.S. Capitol for more than a hundred years, and once you make a pot of it at home you will understand exactly why it stuck around. This is a soup built on humble ingredients: navy beans, a smoked ham hock, and a few aromatic vegetables slow simmered until the beans turn creamy and the broth is rich with smoky ham flavor.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 260 kcal

Equipment

  • Large Dutch oven or heavy stockpot, 6-quart capacity recommended
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon
  • Large mixing bowl for soaking the beans
  • Colander for draining the beans
  • Enameled Cast Iron Dutch Oven (optional) for even heat distribution
  • Skillet separate skillet for sautéing vegetables

Ingredients
  

  • 1 pound dried navy beans about 2 1/2 cups, sorted and rinsed
  • 1 smoked ham hock about 1 1/2 pounds, or a leftover meaty ham bone
  • 1 tablespoon olive oil
  • 1 large yellow onion about 1 1/2 cups, diced
  • 2 stalks celery about 1 cup, diced
  • 2 carrots about 1 cup, peeled and diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 6 cups low sodium chicken broth plus additional water as needed
  • salt to taste
  • black pepper to taste
  • fresh parsley chopped, for garnish

Optional Add-ins & Variations

  • 1 cup creamy mashed potatoes Idaho-style variation, added during last 30 minutes
  • pinch cayenne pepper or a few dashes of hot sauce, for a spicier bowl
  • splash apple cider vinegar or lemon juice, to brighten flavors before serving
  • shredded cheddar cheese for serving, optional garnish

Instructions
 

  • Soak the beans overnight in cold water, then drain and rinse.
  • Place drained beans and ham hock in a Dutch oven with chicken broth, bay leaves, and enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer covered for 1 1/2 hours.
  • Sauté onion, celery, and carrots in olive oil until softened, then add garlic and thyme during the last minute.
  • Stir the sautéed vegetables into the pot and simmer uncovered for 45 minutes to 1 hour, until beans are tender and starting to break down.
  • Remove ham hock, shred the meat off the bone, and return it to the pot. Discard bay leaves.
  • Season with salt and pepper to taste, mash a cup of beans for a thicker texture if desired, and garnish with fresh parsley before serving.

Notes

  • Do not skip soaking the beans, since it helps them cook evenly and reduces overall cooking time.
  • Simmer gently rather than boiling hard, so the beans stay intact instead of turning mushy.
  • Taste and adjust seasoning only near the end, since the ham hock adds a lot of salt on its own.
  • If your soup gets too thick as it sits, thin it out with a splash of broth or water when reheating.
  • A splash of apple cider vinegar or a squeeze of lemon right before serving brightens up all the smoky flavors.
  • For the Idaho-style version favored by Senator Fred Dubois, stir in about 1 cup of creamy mashed potatoes during the last 30 minutes of cooking.
  • Swap the navy beans for great northern beans or cannellini beans if that is what you have on hand.
  • Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicier bowl.
  • Make it in a slow cooker by combining everything except the sautéed vegetables and cooking on low for 7 to 8 hours, adding the sautéed vegetables in the last hour.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in individual portions for up to 3 months.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 32gProtein: 20gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 650mgPotassium: 720mgFiber: 10gSugar: 5gVitamin A: 45IUVitamin C: 8mgCalcium: 8mgIron: 15mg
Keyword comfort food soup, ham and bean soup, navy bean soup, senate bean soup, slow simmered soup
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