Senate Bean Soup Recipe

Introduction

Senate Bean Soup is a classic, hearty dish known for its simple ingredients and rich history in the U.S. Senate. Made with navy beans, a ham hock, and aromatic vegetables, this slow-simmered soup is comforting and flavorful, perfect for chilly days or anytime you want a satisfying meal.

Ingredients

• 1 pound navy beans, rinsed and drained
• 1 ham hock (or pork shank or ham steak with bone)
• 1 large onion, divided
• 2 stalks celery, divided
• 2 tablespoons olive oil or butter
• Water (enough to cover beans and then some)
• Salt, to taste
• Butter for sautéing (about 1 tablespoon)

Instructions

1. Step 1: In a large 5- or 6-quart Dutch oven or soup pot, heat 2 tablespoons of olive oil or butter over medium heat. Sauté half of the chopped onion and celery until soft, about 5 minutes. Push the vegetables to one side of the pot and place the ham hock in the pot. Sear the ham hock on all sides until browned.
2. Step 2: Add the rinsed navy beans to the pot along with enough water to cover the beans by about 2 inches. Bring the mixture to a hard boil and let it boil for 10 minutes, then reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid slightly ajar, and cook for 2 to 3 hours until the beans are tender.
3. Step 3: Every 30 minutes, check the soup, stir gently, and add more water as needed to keep the beans covered but not watery. Begin testing the beans for doneness around 2 hours by smashing them easily between your fingers; when they are soft and creamy, they are ready.
4. Step 4: While the soup cooks, sauté the remaining onion and celery in a small skillet with butter until softened. Remove the ham hock from the soup and let it cool enough to handle. Remove the meat from the bone, chop it finely, and add it back to the soup along with the sautéed onions and celery. Reserve some sautéed vegetables if you want to use them as garnish.
5. Step 5: Stir the soup well and taste. Add salt as needed to enhance the flavor. Let the soup rest for several hours or overnight in the refrigerator to let the flavors meld and the broth thicken naturally before serving.

Tips & Variations

• Use the freshest navy beans you can find for the best tenderness and flavor; no pre-soaking is necessary.
• If navy beans aren’t available, small white beans like great northern will work well, though larger beans like cannellini may need to be soaked overnight.
• For more depth, add a teaspoon or two of poultry seasoning or Italian herb blend about halfway through cooking.
• Set out toppings such as bacon bits, shredded cheese, sour cream, or green onions to make the soup fun and customizable.
• If the soup is too thin, puree a cup of cooked beans with some broth and stir it back in to thicken without using thickeners like cornstarch or flour.

Storage

Allow the soup to cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 5 days, developing even better flavor after a day or two. For longer storage, freeze the soup in a freezer-safe container with room for expansion for up to 6 months. Thaw overnight in the refrigerator. Reheat gently on the stove over medium heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the navy beans before cooking?

No, navy beans are small and cook relatively quickly, so pre-soaking is not necessary for this recipe. Just be sure to rinse and check for any debris before cooking.

Can I use broth instead of water?

It’s best to use water for cooking the beans, as beans produce their own flavorful broth during the slow simmer. If you prefer a richer taste, you can add a small amount of bouillon or broth at the end, tasting carefully to avoid overpowering the soup.

Senate Bean Soup Recipe

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Senate Bean Soup is a traditional, hearty soup made with navy beans, a ham hock, and aromatic vegetables slowly simmered to tender perfection. This iconic recipe has been served daily in the U.S. Senate cafeteria for over a century, symbolizing bipartisanship and tradition. With simple, affordable ingredients, the soup offers rich, comforting flavors and a thick, creamy texture developed by careful simmering and resting. Perfect for chilly days and meal prep, it’s a nutritious, satisfying choice packed with fiber and protein.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes plus resting time
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound dried navy beans, rinsed and drained
• 1 ham hock (or pork shank or bone-in ham steak)
• 8 cups water, plus extra as needed

Aromatic Vegetables

• 1 medium onion, divided
• 2 celery stalks, divided

Other

• 2 tablespoons oil (for sautéing)
• 1 tablespoon butter
• Salt to taste
• Optional: 1-2 teaspoons poultry seasoning or Italian herb blend

Instructions

1. Sauté Aromatics and Sear Ham: In a large 5 or 6 quart Dutch oven or soup pot, heat 2 tablespoons oil over medium heat. Add half of the chopped onion and celery and sauté until softened, about 5 minutes. Push the vegetables to one side and place the ham hock in the pot. Sear the ham hock on all sides to enhance flavor, turning carefully with tongs to brown evenly.
2. Add Beans and Water, Boil: Add the rinsed navy beans to the pot along with 8 cups of water. Increase heat and bring to a hard boil. Let boil for 10 minutes to start breaking down the beans.
3. Simmer Slowly: Reduce heat to maintain a gentle simmer. Partially cover the pot with the lid slightly ajar. Cook for 2 to 3 hours, stirring every 30 minutes. Check the beans and add more water as needed to keep them fully covered but avoid making the soup too thin. Begin testing beans for tenderness at the 2-hour mark; they are done when easily smashed.
4. Sauté Remaining Aromatics: While beans cook, heat 1 tablespoon butter in a small skillet over medium heat. Sauté the remaining onion and celery until golden and fragrant. Set aside.
5. Remove Ham and Add Meat: Carefully remove the ham hock from the soup and set aside to cool. When cool enough to handle, remove the meat from the bone, chop into small pieces, and return it to the pot along with the sautéed onions and celery. Retain some sautéed vegetables for garnish if desired.
6. Season and Rest Soup: Stir the soup thoroughly and season with salt to taste. Optionally, add 1-2 teaspoons poultry seasoning or Italian herb blend about halfway through cooking for an enhanced flavor profile. Allow the soup to rest for several hours or overnight in the refrigerator to intensify flavors and thicken naturally before serving.
7. Adjust Thickness if Needed: If the soup is too thin even after resting, scoop out a cup of beans with some broth, blend until smooth, and stir back into the pot. Repeat as needed to achieve desired consistency.

Notes

• The soup is best when made several hours ahead or the day before serving to allow flavors to meld and thicken naturally.
• Do not substitute broth for water in cooking beans; the beans produce their own flavorful pot liquor during simmering.
• Use quality dried navy beans and check expiration date for best cooking results.
• If unable to find navy beans, great northern beans are a good substitute; cannellini beans require soaking.
• Keep adding water intermittently during cooking to keep beans submerged and prevent scorching.
• Consider setting up a toppings bar with options like bacon bits, shredded cheese, sour cream, green onions, or pickled jalapeños for customizable bowls.
• Freeze leftovers in airtight containers for up to 6 months; thaw overnight before reheating.
• Adding poultry seasoning or Italian herbs midway through cooking enhances depth of flavor.

Keywords: Senate Bean Soup, navy bean soup, ham hock soup, traditional bean soup, hearty bean soup, U.S. Senate recipe, classic American soup, slow simmered soup