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This comforting Senate Bean Soup has been warming tables for generations with its rich ham flavor, tender navy beans, and hearty texture. The slow cooking process blends the savory meat with aromatic vegetables, creating a deeply satisfying meal perfect for a cold day or when you want something filling yet simple.
I first made this soup after finding an old recipe card in my grandmother’s kitchen. Since then, it has been my go-to whenever I want to make something that feels like home in a bowl.
Ingredients
- Dried navy beans: provide a creamy base when simmered slowly and absorb the savory broth beautifully
- Ham preferably with bone: adds smoky depth and richness to the soup
- Russet potato peeled and quartered: contributes creaminess when mashed and stirred in
- Kosher salt: brings out the flavors in each ingredient
- Milk: helps make the mashed potato smooth and velvety
- Unsalted butter: enhances the vegetables with richness
- Onion chopped: adds sweetness and aroma as it cooks down
- Celery chopped: offers freshness and balance to the soup’s richness
- Garlic chopped: adds a warm earthy depth
- Fresh parsley chopped: brightens the final dish with freshness
- Freshly ground pepper: finishes the soup with gentle heat and aroma
Step-by-Step Instructions
- Soak the beans:
- Place navy beans in a large bowl and cover with triple their volume of cold water. Let soak overnight in a cool place to soften and reduce cooking time.
- Cook beans and ham:
- Drain soaked beans and transfer to a large pot or Dutch oven. Add 10 cups of water and the ham. Bring to a gentle simmer over medium heat then reduce heat to low and cook for about 90 minutes until beans are tender.
- Prepare the ham:
- Remove ham from the pot and let cool slightly. Remove bone if used and dice the meat. Return the diced ham to the pot to keep the flavor consistent throughout the soup.
- Cook and mash the potato:
- Place the potato pieces in a saucepan with enough water to cover and season with salt. Bring to a boil over medium-high heat then reduce heat and simmer until fork tender about 20 to 25 minutes. Drain and mash with milk until completely smooth.
- Incorporate the potato:
- Add the mashed potato to the soup and stir well to blend into the broth giving it a creamy texture.
- Cook the vegetables:
- In a skillet over medium heat melt the butter. Add onion celery garlic and parsley. Cook until vegetables are translucent about 7 to 10 minutes to build flavor.
- Combine and finish:
- Add the cooked vegetables to the soup and stir gently. Continue to cook over low heat for 1 hour adding up to 2 cups water if soup becomes too thick. Season with salt and pepper to taste before serving.
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My favorite part of this soup is the way the ham bone infuses the broth with incredible depth. Every time I make it I think back to winter evenings when my family would gather in the kitchen and wait impatiently for the pot to be ready.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage freeze portions in freezer-safe containers for up to three months.
Ingredient Substitutions
You can replace ham with smoked turkey for a lighter option. Vegetable broth and extra herbs can be used to create a vegetarian version.
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Serving Suggestions
Serve hot with crusty bread or cornbread. A simple green salad pairs well for freshness and contrast.
Cultural Context
Senate Bean Soup has been served in the US Senate dining room for over a century and is known for its simple ingredients and enduring popularity.
Frequently Asked Questions About Recipes
- → What type of beans work best for this soup?
Dried navy beans are traditional for this soup, offering a creamy texture and mild flavor that pairs well with ham.
- → Can I make this soup without ham?
Yes, you can substitute smoked turkey or keep it vegetarian by using vegetable broth and adding extra herbs for flavor.
- → How can I thicken the soup naturally?
Mashing some of the beans or adding mashed potato, as in this recipe, gives the soup a creamy, thick consistency.
- → Do I need to soak the beans overnight?
Soaking overnight reduces cooking time and helps beans cook evenly, but you can use a quick soak method if short on time.
- → What is the best way to store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- → Can I prepare this soup in a slow cooker?
Yes, combine all ingredients except mashed potato and parsley, cook on low for 6–8 hours, then add the rest at the end.