Senate Bean Soup Recipe

Name: Senate Bean Soup
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: about 2 quarts
Cuisine: American
Ingredients: 1 pound dried navy beans; 1 meaty ham hock (about 1 pound); 1 medium onion, chopped; 2 celery ribs, chopped; 2 carrots, chopped; 2 cloves garlic, minced; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon black pepper; 6 cups water or low-sodium chicken broth; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup milk or half-and-half; Chopped fresh parsley for garnish

American · Soup · 165 min total

Senate Bean Soup recipe videos

A classic, hearty soup made with dried navy beans, ham hock, and aromatic vegetables, famously served in the U.S. Senate dining room.

15
min prep

150
min cook

8
servings

320
kcal/serving

Ingredients

1 pound dried navy beans
1 meaty ham hock (about 1 pound)
1 medium onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
6 cups water or low-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk or half-and-half
Chopped fresh parsley for garnish

Instructions

Rinse the navy beans and pick over to remove any debris. Place in a large bowl, cover with water by 2 inches, and soak overnight. Drain and rinse.
In a large Dutch oven or heavy pot, combine the soaked beans, ham hock, onion, celery, carrots, garlic, bay leaf, salt, pepper, and water or broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 2 to 2 1/2 hours, until the beans are tender and the ham is falling off the bone.
Remove the ham hock from the pot. When cool enough to handle, shred the meat, discarding the bone, skin, and excess fat. Set the meat aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cook until thickened, about 2 minutes.
Stir the milk mixture into the bean soup. Add the shredded ham back to the pot. Simmer for 10 minutes, stirring occasionally. Remove the bay leaf. Adjust seasoning with salt and pepper to taste.
Ladle into bowls and garnish with chopped parsley. Serve hot.

Tips

For a thicker soup, mash some of the beans against the side of the pot before adding the milk mixture.
The soup can be made ahead and refrigerated for up to 3 days; flavors meld and improve.
Leftover soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

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