Senate Bean Soup (Original Ham & Navy Bean Soup)

Senators come and go, but one ham and bean soup recipe stays the same. Here’s the authentic, official U.S. Senate Bean Soup recipe, a hearty and easy ham and navy bean soup that has been on the Capitol Hill menu for decades. Best of all? It’s four ingredients: ham, beans, onion, and butter. 

Senate Bean Soup at a Glance

This easy navy bean soup is flavorful and satisfying: salty, thick, and stick-to-your-ribs. Maybe that’s why it’s been on the Senate cafeteria menu every day but one, for over 100 years. Here’s what to know before jumping in:

• Recipe: Original U.S. Senate Bean Soup
• Main Ingredients: Navy beans, smoked ham hock, onion, butter
• Flavor Profile: Smoky, savory, deeply comforting
• Texture: Thick and creamy from starchy, naturally softened beans
• Cook Time: 2 to 3 hours (no overnight soaking required)
• Serves: 4 to 6 people

Years before becoming a chef, I was a U.S. Senate staffer, so I ate Senate bean soup all the time. If you want to enjoy official Senate Bean Soup, one option is to head to the Senate cafeteria, on the ground floor of the Dirksen Senate Office Building like I did. The other is to make the recipe yourself.

Why This Recipe Works

This hearty soup recipes brings together the best of everything: ease, economy, and flavor. Best of all, a pro trick means you don’t have to soak the beans overnight first. This recipe is:

• Easy: A one-pot recipe that requires only 3 main ingredients
• Flavorful: Deeply savory and flavorful from a smoky ham hock, onion, and butter
• Thick, hearty texture: Thick and creamy from beans that have been cooked until soft, with the help of a “secret” ingredient
• Historic and Authentic: This is the real, original recipe for Senate Bean Soup, adapted for home kitchens from the Capitol Hill cafeteria recipe.

This Senate ham and navy bean soup makes a fantastic recipe for those leftover ham bones around Easter or Christmas. And if you love hearty bean dishes, try this White Bean Chicken Chili for another comforting bowl.

Ingredients You’ll Need

There are only a few ingredients to the original Senate Bean Soup recipe. You will need:

• 1 pound dry navy beans
• 3/4 pound smoked ham hock: try to get a nice meaty one, so you can add the ham meat to the soup
• 2 quarts cold water
• 1/2 teaspoon baking soda: optional, but I recommend as it will help the beans soften
• 1 large yellow onion, diced
• 1 tablespoon butter
• Kosher salt and fresh black pepper, to taste (I do about 2 teaspoons of Diamond Crystal-brand salt)

Optional Ingredients and Substitutions

Substituting Navy Beans: If you cannot find navy beans, great northern beans or cannellini beans make the best substitutes. Neutral vegetable oil can be substituted for the butter.

Additional Ingredients and Variations: Oddly, the original recipe on the Senate website has two recipe versions: 1) a smaller quantity (used here for practical home purposes), and 2) a high-volume version yielding–wait for it–eight gallons of soup. The eight-gallon version calls for adding mashed potatoes, celery, garlic, and parsley, so you could add any of those ingredients to your home version as well and still be authentic. Some readers also like to add a chopped carrot or two. Also, a bay leaf would lend a nice aroma.

(For another ham-enhanced bean soup, check out Black Bean Soup with its bold, smoky flavors. Vegetarian fans will enjoy our Chickpea Stew With Tomato and Kale, a bright alternative to classic bean soups.)

How to Make This Soup

Prepare and Simmer the Beans and Ham Hock

1. Rinse the navy beans under cold water and remove any stones or debris.
2. Place the beans in a large pot with the ham hock and 2 quarts of cold water. Optional: add ¼ tsp baking soda to help soften the beans and speed cooking.
3. Bring the pot just to a boil, then reduce heat to a gentle simmer.
4. Cover the pot with the lid very slightly ajar and cook for about 3 hours, stirring occasionally. Stirring from time to time prevents sticking and ensures even cooking
5. Check liquid levels: add more water if the soup looks dry, especially toward the end. The goal is a thick, creamy consistency.

Tip: Baking soda is optional but can help soften the beans’ tough exterior and slightly reduce cooking time thank to the alkaline pH.

Cook the Onion in Butter and Finish the Soup

1. Melt butter in a skillet over medium heat.
2. Add chopped onion and cook, stirring frequently, until translucent and soft, not brown. Add the cooked onions to the soup.
3. Remove the ham hock from the soup and set aside to cool. Pull the meat into bite-sized pieces and return it to the soup. Discard the bone.
4. Return the soup to a boil and season with salt and black pepper to taste.
5. Serve on its own or with a fresh green salad to complement the rich flavor.

Cooking Method Variations

• Instant Pot/Pressure Cooker: I have not done this personally, but my calculations say that you can cook the beans for 30 to 40 minutes on high pressure.
• Slow Cooker: Cook for 6 to 8 hours on low with ham hock.

How I Adapted the Original Senate Bean Soup Recipe for Home Cooks, and Why You Should Trust It

The soup flavors are best described as hammy and beany. Probably because those are the only ingredients other than an onion and dab of butter! That is a good thing.

The original recipe is vague, so I have added a few specifics, like a suggested quantity of salt and pepper. I also start with cold water, instead of the suggested hot water, because hot tap water generally is not as clean. This should be a very thick soup. I also add the optional baking soda, to speed the bean cooking time, plus additional ingredient variations that follow the Senate cafeteria’s high-volume quantity ham and bean soup recipe.

Why You Should Trust This Ham and Navy Bean Soup Recipe

As a former U.S. Senate staffer who used to eat this soup regularly for lunch, I can testify to the merits of the Senate Bean Soup recipe firsthand. For my first job out of college, I worked as an entry-level Senate staffer in Washington, D.C.–one of the country’s most expensive cities. The job barely paid the rent, though I did once ride an elevator with Mikhail Gorbachev.

On the days I did not bring a brown-bag lunch, I headed to the Senate cafeteria and got a cup of (very affordable) Senate Bean Soup, stuffing a fistful of free Saltine cracker packets into my bag for good measure. It always hit the spot.

In addition to personal experience, I also personally cooked and tested this recipe multiple times. I am a Culinary Institute of America graduate and professional food writer, and am committed to providing accurate, trustworthy culinary guidance based on years of hands-on experience in professional and home kitchens. Learn more. 

(Get these additional warming Bean Soup recipes to keep you cozy and satisfied, like this Italian white bean soup recipe for Pasta e Fagiole, or “Pasta Fazool.”)

F.A.Q.s and Expert Tips

This recipe is very uncomplicated, but there are a few helpful tips and techniques to help you get the best possible result.

The History of Senate Ham and Bean Soup

According to the U.S. Senate, the history of Senate Navy Bean Soup is more legend and guesswork than verifiable fact. One story says that in the early 1900s, Idaho senator Fred Dubois actually passed a resolution that the soup remain on the menu every day. (In its early days, the Senate Bean Soup recipe included potatoes; it no longer does.)

Another story says that in 1903, Minnesota senator Knute Nelson expressed his fondness for the soup.

Either way, some form of Senate bean soup has been on the menu every single day for 110 years–with one exception. For one day during World War II, the bean soup was unavailable due to food rations. The House of Representatives has its own competing bean soup, which likewise remains on the House cafeteria menu every day.

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You’ll also like: Great Vegetarian Chili and 5 Tips for Perfect Grilled Cheese. For another simple, all-American soup, get the recipe for authentic New England Fish Chowder, straight from a Maine diner.