Senate Bean Soup

Why You’ll Love This Recipe

I love Senate Bean Soup because I can create plenty of flavor from an uncomplicated list of ingredients. Dried navy beans become creamy and tender as they simmer, while a ham hock gives the broth its characteristic smoky, savory taste.

I also appreciate how economical and filling this soup is. A pound of dried beans makes a generous pot, so I can feed a family or have leftovers ready for another meal.

Another reason I enjoy this recipe is its simplicity. I don’t need an extensive spice cabinet or elaborate preparation. I let the beans, ham, onion, and aromatics simmer gently and develop their flavor over time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup

• 1 pound dried navy beans
• 1 meaty smoked ham hock or ham bone
• 8 cups water
• 1 large yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1 medium potato, peeled and diced
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• Salt, to taste
• 1 cup diced cooked ham, optional

For Serving

• Chopped fresh parsley, optional
• Freshly ground black pepper
• Crusty bread or cornbread, optional

Directions

1. I sort through the dried navy beans and discard any damaged beans or debris. I rinse them thoroughly under cool running water.
2. For an overnight soak, I place the beans in a large bowl and cover them with several inches of cold water. I let them soak for about 8 hours or overnight, then drain and rinse them before cooking.
3. I place the soaked beans in a large Dutch oven or soup pot and add the ham hock and 8 cups of fresh water.
4. I bring everything to a boil, then reduce the heat to maintain a gentle simmer. I skim away any foam that rises to the surface during the first few minutes.
5. I add the onion, celery, garlic, diced potato, bay leaf, and black pepper.
6. I partially cover the pot and simmer the soup for about 1 1/2–2 hours, stirring occasionally, until the beans are very tender. I add a little hot water when necessary if too much liquid evaporates.
7. Once the ham hock is tender, I remove it from the pot and let it cool enough for me to handle safely.
8. I remove the meat from the bone, discard the bone, skin, and excess fat, and chop or shred the ham into bite-sized pieces.
9. I return the ham to the soup. If I am using additional diced cooked ham, I stir it in at this point.
10. For a naturally creamier consistency, I mash some of the beans and potatoes against the side of the pot with a spoon. I stir them back into the broth to thicken it without adding cream.
11. I simmer the soup for another 10–15 minutes, then remove the bay leaf.
12. I taste the soup before adding salt because the ham can already provide plenty of saltiness. I adjust the salt and black pepper as needed and serve the soup hot.

Servings and Timing

I get approximately 6–8 hearty servings from this recipe. The cooking time can vary because older dried beans sometimes take longer to become tender.

• Servings: 6–8
• Prep time: 15 minutes
• Soaking time: 8 hours or overnight
• Cook time: About 2 hours
• Total active and cooking time: About 2 hours 15 minutes
• Total time including soaking: About 10 hours 15 minutes

I treat these times as a guide and focus on cooking the navy beans until they are completely tender and creamy.

Variations

For a simpler version, I leave out the celery, garlic, and bay leaf and make the soup primarily with navy beans, ham, onion, potato, water, salt, and pepper.

When I have a leftover holiday ham bone, I use it instead of a smoked ham hock. I find this is an excellent way to add flavor while using leftovers.

For extra vegetables, I add diced carrots along with the celery and onion. This gives me a slightly sweeter broth and additional color.

When I want a thicker Senate Bean Soup, I mash a larger portion of the cooked beans or briefly blend a cup or two of the soup before stirring it back into the pot.

If I don’t have time for an overnight soak, I use a quick-soak method. I cover the beans with water, boil them briefly, remove them from the heat, and let them sit covered for about an hour before draining and proceeding with the recipe.

For an even smokier flavor, I add a small amount of smoked paprika. I use it sparingly because I don’t want it to overpower the traditional ham-and-bean flavor.

Storage/Reheating

I let leftover Senate Bean Soup cool before transferring it to airtight containers. I refrigerate it promptly and keep it for up to 3–4 days.

The soup naturally becomes thicker as it sits because the beans continue absorbing liquid. When I reheat it, I add a splash of water or broth until I get the consistency I want.

For stovetop reheating, I place the soup in a saucepan over medium-low heat and stir occasionally until it is thoroughly hot.

I can also reheat individual servings in the microwave. I cover the bowl loosely and stir the soup partway through reheating so it heats evenly.

For longer storage, I freeze the cooled soup in freezer-safe containers for up to 2–3 months. I leave a little room for expansion, thaw the soup in the refrigerator, and add extra water or broth as needed while reheating.

FAQs

Why is it called Senate Bean Soup?

I know this dish as Senate Bean Soup because bean soup has a long tradition of being served in the dining facilities of the United States Senate. Different versions have appeared over the years, but navy beans and ham are the ingredients most closely associated with the famous soup.

What beans do I use for Senate Bean Soup?

I use dried navy beans. Their small size and creamy texture work particularly well for a long-simmered soup, and they are traditionally associated with Senate Bean Soup.

Do I have to soak the navy beans overnight?

I prefer soaking them because it can help the beans cook more evenly and reduce their cooking time. When I forget to soak them overnight, I use a quick-soak method or simply allow additional simmering time.

How do I thicken Senate Bean Soup?

I mash some of the tender beans and potatoes directly against the side of the pot and stir them back into the broth. This gives me a creamy, thicker soup without needing flour, cornstarch, or heavy cream.

What do I serve with Senate Bean Soup?

I like serving Senate Bean Soup with crusty bread, dinner rolls, biscuits, or cornbread. I sometimes add a simple green salad or roasted vegetables when I want to turn the soup into a larger meal.

Conclusion

Senate Bean Soup is a simple, old-fashioned recipe I make when I want something hearty, economical, and deeply comforting. Navy beans, smoky ham, onion, and potato slowly transform into a thick and savory soup without requiring an extensive list of ingredients.

Senate Bean Soup

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Senate Bean Soup is a hearty American classic made with creamy navy beans, smoky ham, onion, celery, and potato simmered in a savory broth. This simple, old-fashioned soup is especially satisfying served hot with crusty bread or cornbread.

• Author: Laura
• Prep Time: 15 minutes plus 8 hours soaking
• Cook Time: 2 hours
• Total Time: 10 hours 15 minutes
• Yield: 6–8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 pound dried navy beans
• 1 meaty smoked ham hock or ham bone
• 8 cups water
• 1 large yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1 medium potato, peeled and diced
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• Salt, to taste
• 1 cup diced cooked ham, optional
• Chopped fresh parsley, optional
• Freshly ground black pepper, for serving
• Crusty bread or cornbread, optional

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Instructions

1. Sort through the dried navy beans, discarding any damaged beans or debris, then rinse thoroughly under cool running water.
2. Place the beans in a large bowl and cover with several inches of cold water. Soak for about 8 hours or overnight, then drain and rinse.
3. Place the soaked beans in a large Dutch oven or soup pot. Add the ham hock and 8 cups of fresh water.
4. Bring to a boil, then reduce the heat to maintain a gentle simmer. Skim away any foam that rises to the surface during the first few minutes.
5. Add the onion, celery, garlic, diced potato, bay leaf, and black pepper.
6. Partially cover and simmer for 1 1/2–2 hours, stirring occasionally, until the beans are very tender. Add a little hot water as needed if too much liquid evaporates.
7. Remove the tender ham hock from the pot and let it cool until safe to handle.
8. Remove the meat from the bone. Discard the bone, skin, and excess fat, then chop or shred the ham into bite-sized pieces.
9. Return the ham to the soup and stir in the optional diced cooked ham, if using.
10. For a creamier consistency, mash some of the beans and potatoes against the side of the pot and stir them back into the broth.
11. Simmer for another 10–15 minutes, then remove and discard the bay leaf.
12. Taste the soup before adding salt because the ham may already provide significant saltiness. Adjust the salt and black pepper as needed and serve hot with optional parsley, bread, or cornbread.

Notes

• For a simpler version, omit the celery, garlic, and bay leaf and prepare the soup with navy beans, ham, onion, potato, water, salt, and pepper.
• A leftover ham bone can replace the smoked ham hock and is an excellent way to add flavor to the broth.
• Add diced carrots with the onion and celery for extra vegetables and subtle sweetness.
• For thicker soup, mash a larger portion of the beans or briefly blend 1–2 cups of soup before stirring it back into the pot.
• For a quick soak, cover the beans with water, boil briefly, remove from the heat, and let them sit covered for about 1 hour before draining.
• A small amount of smoked paprika can be added for additional smoky flavor.
• Store cooled soup in an airtight container in the refrigerator for up to 3–4 days.
• The soup thickens during storage, so add water or broth as needed when reheating.
• Freeze cooled soup in freezer-safe containers for up to 2–3 months, leaving room for expansion.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 310 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 11 g
• Protein: 22 g
• Cholesterol: 35 mg