The Famous Senate Restaurant Bean Soup
Indulge in a bowl of history with The Famous Senate Restaurant Bean Soup, a classic dish that has graced the tables of the U.S. Senate dining room for over a century. This hearty, deeply satisfying soup combines tender navy beans, smoky ham hock, and a medley of savory vegetables like onion, celery, and potatoes, all simmered to perfection for a rich and comforting flavor. A touch of butter enhances its velvety texture, while freshly chopped parsley offers a finishing pop of freshness. Perfectly suited for chilly evenings or a nostalgic taste of Americana, this timeless recipe is an easy one-pot meal packed with protein and flavor. Serve it with a side of crusty bread to fully savor every drop of this iconic culinary tradition.
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Recipe Information
Ingredients
- 1 pound navy beans
- 2 quarts water
- 1 large ham hock
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 3 small potatoes, peeled and diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Rinse the navy beans under cold water and discard any discolored beans. Place the beans in a large pot, cover with cold water, and soak overnight. Alternatively, use the quick soak method by boiling the beans for 2 minutes, removing from heat, and letting them sit for 1 hour before draining.
Drain and rinse the soaked beans. In a large stockpot, combine the beans, 2 quarts of water, and the ham hock. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer gently for 90 minutes, stirring occasionally to ensure nothing sticks to the bottom.
While the beans are cooking, melt the butter in a skillet over medium heat. Add the chopped onion and celery, and sauté until softened and fragrant, about 5 minutes.
After 90 minutes of simmering, add the sautéed onion and celery mixture to the pot of beans. Stir in the diced potatoes, salt, and black pepper.
Continue cooking the soup over low heat for another 60-90 minutes, or until the beans and potatoes are tender and the soup has thickened slightly.
Remove the ham hock from the pot. Shred the meat off the bone and return it to the soup. Discard the bone.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 9.3 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 630 mg | 48% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5146 mg | 109% | |
*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.
