Senate Navy Bean Soup
Hearty, comforting, and steeped in tradition, Senate Navy Bean Soup is a classic recipe that has stood the test of time. This rich and velvety soup features tender navy beans simmered with a smoky ham hock, creating a deeply satisfying broth that’s packed with flavor. A savory mixture of sautéed onions, carrots, celery, and garlic adds layers of aromatic warmth, while a bay leaf and simple seasonings like salt and pepper enhance this soulful dish. Perfect for a chilly day, this slow-cooked soup is both a nourishing crowd-pleaser and a nod to American heritage, famously served in the U.S. Senate for over a century. Pair it with crusty bread or a crisp side salad for an unforgettable meal. Host the history on your table with every ladle of this timeless comfort food!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 1 ham hock
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 large celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the navy beans under cold running water and discard any debris or damaged beans. Place them in a large bowl, cover with water (about 2 inches above the beans), and soak overnight (8-12 hours). Drain and rinse before using.
In a large stockpot or Dutch oven, add 8 cups of water and the ham hock. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 30 minutes to infuse the water with ham flavor.
In a skillet, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté for 6-8 minutes until softened and fragrant. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning.
Add the sautéed vegetables, soaked navy beans, and bay leaf to the pot with the ham hock. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 90-120 minutes or until the beans are tender. Stir occasionally to prevent sticking, and add additional water if the soup becomes too thick.
Once the beans are tender, remove the ham hock. Shred the meat from the bone, discarding any fat or gristle, and return the shredded ham to the soup.
Season the soup with salt and black pepper to taste. Remove the bay leaf and discard.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 303.6 g | 110% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 21.3 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 7740 mg | 165% | |
*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.
