senate bean soup

This hearty and simple Senate bean soup is an inexpensive, cozy meal for chilly evenings!

Senate Bean Soup {a.k.a. Navy Bean Soup}

Water

olive oil

celery ribs, (diced)

onion, (diced)

garlic, (minced (about 1 tablespoon))

(12 ounce) smoked ham hocks ((or 1 large ham bone))

bay leaves

salt and ground black pepper, (to taste)

Optional garnish: chopped fresh parsley, thyme, or other herbs

Place beans in a large pot or bowl. Cover with water 2 inches above the beans and soak for 8 hours (or overnight). Drain beans.

In a large Dutch oven, heat oil over medium heat. When the oil shimmers, add the celery, onion, and a good pinch of salt. Cook, stirring frequently, until the vegetables soften, about 8-10 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Add the drained beans, ham hocks or ham bone, bay leaves, and 2 quarts (8 cups) of water. Bring to a boil; cover; reduce the heat to low, and simmer (covered) for about 2 hours, or until the beans and vegetables are tender.

Add the potatoes to the soup and simmer, uncovered, until the potatoes are tender, about 10-15 more minutes. Remove the pot from the heat. Discard the bay leaves. Transfer the ham hocks to a cutting board. Remove the meat from the ham hocks, chop or shred, and set aside. Discard the bones.

Using a potato masher or a hand-held immersion blender, puree or mash some of the beans and potatoes (this helps thicken the soup). Stir the chopped ham back into the pot. Taste and season with salt and pepper. Ladle into bowls and garnish with fresh herbs.

The iconic Senate Bean Soup recipe that's been a mainstay in the cafeteria of the U.S. Senate for generations. Featuring navy beans, a ham hock, and aromatic vegetables, these simple ingredients combine to create a soup that’s full of flavor and rich in history. Slightly altered from the original to combine two early versions of the recipe into one.

Senate Bean Soup

extra virgin olive oil or avocado oil

onions

celery ((about 2 ribs))

ham hock or pork shank*

navy beans

water ((plus extra))

butter

Heat the oil in a large 5 to 6 quart Dutch oven or soup pot over medium, until the surface shimmers. Add half of the onions and celery and saute until soft, about 5 minutes.

Scootch the veggies to the side place the ham hock in the pot, flatest side down. Sear all sides off the ham as best you can. Use tongs to hold the ham hock in place against the hot surface as needed. About 5 minutes total.

Pour the navy beans into a large bowl and pick through and remove debris and broken beans. Rinse and drain several times then add to the pot.

Add 6 cups of water to the pot and raise the heat to high. Bring the soup to a boil, skimming off any foam that forms on the surface. Let the soup boil hard for 10 minutes, then adjust the heat to maintain a bubbly simmer (not spitting, just where the bubbles break the surface). Cover the pot with the lid ajar to allow steam to escape.

The beans will need to cook for 2 to 3 hours: two hours if the beans are fairly fresh, and longer if they are not. Check the pot every 20 to 30 minutes, and add more water as needed to cover the beans. As you reach the end of cooking, you can add less water.

Test the beans for doneness by scooping out 2 beans and letting them cook a bit. Press one bean between your thumb and forefinger: it should easily smash flat. If it does, taste the second bean. It should be tender and savory. If the first bean is still undercooked, replace the lid set ajar and continue cooking the soup for another 30 minutes, then test again, keeping an eye on water levels.

When the beans are done, transfer the ham hock from the soup pot to a bowl to cool and turn off the soup's heat

Heat the butter in a small skillet over medium heat. When the butter is melted, add the remaining onions and celery and saute until softened.

While the veggies saute, remove the meat from the ham hock and chop. Add some to the pan with the onions, stirring well, and then the rest goes in the soup. When the veggies are soft, scrape the skillet into soup. You can hold some veggies back for garnish, if you'd like.

Stir the soup well and taste. Add salt if the soup needs a little flavor boost.

Senate Bean Soup has been served every day in the U.S. Senate dining room every day for generations. Try it yourself, and see what all the fuss is about!

Senate Bean Soup Recipe

water

smoked ham hock

onion, chopped

salt,

pepper,

Place the beans, ham hock and water in...

Place the beans, ham hock and water in a pot. Cover and simmer for about 3 hours, stirring occasionally and adding more water if desired.

Remove the ham hock. Pull the meat off...

Remove the ham hock. Pull the meat off of the bone and shred it with two forks.

Melt butter in a skillet and sauté the...

Melt butter in a skillet and sauté the onion for a few minutes until it becomes tender.

Add the shredded ham back into the soup,...

Add the shredded ham back into the soup, along with the sautéed onion. Stir it all up, adjust for salt and pepper.

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Senate Bean Soup Recipe

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Senate Bean Soup

Senate Bean Soup Recipe

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