Senate Bean Soup
Experience the timeless comfort of Senate Bean Soup, a hearty and flavorful classic that has graced tables for generations. Made with tender dried navy beans, a smoky ham hock, and a medley of aromatic vegetables like onion, celery, and garlic, this slow-cooked soup is the epitome of homemade warmth. The addition of diced potato brings a creamy texture, while a touch of butter adds richness to every spoonful. Perfect for a cozy family dinner or meal prepping for the week, this protein-packed soup is as satisfying as it is nourishing. Garnish with fresh parsley for a pop of color and serve with crusty bread to soak up every last drop. Whether you're chasing nostalgia or looking to try a historic dish, this Senate Bean Soup recipe is an irresistible choice for soup lovers everywhere.
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 1 unit ham hock
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon parsley, chopped (optional, for garnish)
Instructions
Rinse the dried navy beans thoroughly under cold water and remove any debris. Place them in a large bowl, cover them with water, and let them soak overnight (or at least 8 hours). Drain and rinse before cooking.
In a large soup pot or Dutch oven, add the soaked navy beans and 8 cups of water. Place the ham hock into the pot.
Bring the pot to a boil over medium-high heat, then reduce the heat to low. Simmer for 90 minutes, partially covered, stirring occasionally.
While the beans are simmering, heat the butter in a skillet over medium heat. Add the diced onion, celery, and garlic, and sauté until softened, about 5 minutes.
Add the sautéed vegetables and the diced potato to the soup pot. Stir well and continue to simmer for another 60-75 minutes, or until the beans are tender and the soup has thickened slightly.
Remove the ham hock from the pot. Shred any meat off the bone and return the meat to the pot, discarding the bone.
Season the soup with salt and black pepper to taste. Stir well and simmer for another 5-10 minutes.
Serve hot, garnished with chopped parsley if desired. Enjoy with a slice of crusty bread or crackers.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 2.7 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
