Senate Bean Soup Recipe

Picture a steaming bowl of Senate Bean Soup, its comforting aroma filling the kitchen with warmth.

This hearty American classic is incredibly simple to make, yet feels like a cozy hug in a bowl.

Watch as humble navy beans and a smoky ham hock transform into a rich, flavorful soup, simmering to perfection.

Let’s bring this inviting dish to life and savor the comforting embrace of tradition with every spoonful.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 measuring cup
• 1 knife
• 1 cutting board

Ingredients

• 1 pound dried navy beans
• 10 cups water
• 1 smoked ham hock
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups milk

Cook & Prep Time

To efficiently manage your time while preparing and cooking Senate Bean Soup, here is a suggested timeline including prep work, cooking activities, and additional time for reading the recipe:

1. Reading and Gathering Ingredients (10 minutes)
   • Spend a few minutes reading through the entire recipe and gathering all necessary ingredients and equipment.
2. Prep Time (15 minutes)
   • Rinse and sort the dried navy beans.
   • Chop the onion and parsley, and mince the garlic.
3. Cooking Time (2 hours 30 minutes)
   • 0:00 to 1:00 hour: Place the beans and water in a large pot. Add the smoked ham hock. Bring to a boil, then reduce heat and simmer for 1 hour.
   • 1:00 to 2:00 hours: After 1 hour, add chopped onion, minced garlic, parsley, salt, and pepper. Continue simmering for another hour until beans are tender.
   • 2:00 to 2:30 hours: Remove the ham hock, chop the meat if desired, and return it to the soup. Stir in the milk and heat until warmed through.
4. Resting Time (15 minutes)
   • Allow the soup to rest for 15 minutes before serving.
5. Additional Time for Adjustments (5-10 minutes)
   • Use this time to taste and adjust the seasoning if necessary.
   • Consider mashing some beans for a thicker consistency or adding extra herbs for flavor enhancement.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Rinse and sort the dried navy beans.

Place the beans in a large pot and cover with 10 cups of water.

Add the smoked ham hock to the pot.

Bring the mixture to a boil, then reduce heat and simmer for 1 hour.

Add the chopped onion, minced garlic, parsley, salt, and black pepper to the pot.

Continue to simmer for another hour or until the beans are tender.

Remove the ham hock from the pot, and if desired, chop the meat and return it to the soup.

Stir in the milk and heat until warmed through.

Allow the soup to rest for 15 minutes before serving.

Serving Tips

• Crusty Bread: Pair with a slice of crusty bread to soak up the savory broth and provide a satisfying crunch.
• Side Salad: Complement the rich flavors with a fresh side salad for a balanced meal.
• Pickled Vegetables: Add a tangy contrast with a side of pickled vegetables to cut through the richness of the soup.
• Cheese Platter: Serve alongside a small cheese platter for an extra layer of indulgence and flavor.
• Roasted Vegetables: Offer a side of roasted vegetables to enhance the hearty, comforting nature of the dish.

Storage

Store Senate Bean Soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the soup in individual portions for up to 3 months.

Freezing

To freeze Senate Bean Soup, allow it to cool completely.

Then, transfer to airtight containers or freezer bags.

Label with the date.

Freeze for up to three months.

Reheating

To reheat Senate Bean Soup, gently warm it on the stove over low heat.

Stir occasionally until heated through.

Alternatively, use a microwave-safe bowl and microwave in short intervals.

Stir in between.

Final Thoughts

Senate Bean Soup is a classic American dish that has graced the tables of the U.S. Senate dining room for decades.

With simple ingredients and a straightforward preparation process, it’s a comforting and hearty meal perfect for any occasion.

Whether you enjoy it as a standalone dish or alongside some freshly baked bread, this soup is sure to warm your soul.

The smoked ham hock infuses a rich, savory flavor, while the creamy addition of milk brings a delightful smoothness.

For those looking to personalize the recipe, consider adding a bay leaf or thyme for extra depth.

Remember to taste and adjust the seasoning after the soup rests, allowing the flavors to fully meld.

We hope you enjoy making and savoring this timeless recipe.

Frequently Asked Questions

Can I Use Canned Beans Instead of Dried Beans?

You can substitute canned beans for dried. Drain and rinse them, then add directly to the pot with the onion, garlic, and parsley. Simmer for 30 minutes. This adjustment reduces cooking time, ensuring a time-efficient preparation.

What Can I Substitute for the Smoked Ham Hock?

You can substitute the smoked ham hock with smoked turkey leg or a smoked sausage for similar depth. Confirm it’s cooked through. For a vegetarian option, use liquid smoke and vegetable broth to enhance flavor complexity.

How Can I Make This Soup Vegetarian?

Replace the smoked ham hock with 1 tablespoon olive oil and 1 cup chopped carrots. Sauté onions, garlic, and carrots in the oil. Use vegetable broth instead of water. Adjust seasonings, adding a pinch of smoked paprika.

Is It Possible to Cook This Soup in a Slow Cooker?

Yes, you can cook it in a slow cooker. First, soak beans overnight. Then, add beans, water, onion, garlic, parsley, salt, and pepper to the slow cooker. Cook on low for 8 hours. Stir in milk.

Can I Add Other Vegetables to the Soup?

Yes, you can incorporate vegetables. Dice carrots, celery, or potato into uniform pieces for even cooking. Add them with the onion and garlic. This enhances flavor complexity and nutritional value without compromising the soup’s traditional essence.

Senate Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Resting Time 15 minutes mins

Total Time 3 hours hrs

Course Soup

Cuisine American

Servings 8 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 measuring cup
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 1 pound dried navy beans
• 10 cups water
• 1 smoked ham hock
• 1 cup onion chopped
• 2 cloves garlic minced
• 2 tablespoons parsley chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups milk

Instructions

 

• Rinse and sort the dried navy beans.
• Place the beans in a large pot and cover with 10 cups of water.
• Add the smoked ham hock to the pot.
• Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
• Add the chopped onion, minced garlic, parsley, salt, and black pepper to the pot.
• Continue to simmer for another hour or until the beans are tender.
• Remove the ham hock from the pot, and if desired, chop the meat and return it to the soup.
• Stir in the milk and heat until warmed through.
• Allow the soup to rest for 15 minutes before serving.

Notes

For a thicker consistency, you can mash some of the beans with a potato masher before adding the milk. If you prefer a more robust flavor, consider adding a bay leaf or a few sprigs of thyme while simmering. Adjust the seasoning to taste after the soup has rested, as flavors may develop further during this time.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.