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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.

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

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

Find it online: https://thefamilycooking.com/senate-bean-soup/