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.
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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
- Rinse the navy beans under cold water and remove any stones or debris.
- 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.
- Bring the pot just to a boil, then reduce heat to a gentle simmer.
- 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
- 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
- Melt butter in a skillet over medium heat.
- Add chopped onion and cook, stirring frequently, until translucent and soft, not brown. Add the cooked onions to the soup.
- 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.
- Return the soup to a boil and season with salt and black pepper to taste.
- 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.
You can, but you don’t have to. Overnight soaking helps speed things along, but adding a pinch of baking soda to the beans helps soften them more quickly, saving you the trouble of planning ahead.
You can, but the ham flavor will be a lot less strong due to the decreased cooking time, and the texture will differ. Reduce your cooking time and adjust the liquid accordingly.
Too thick? Add hot water while simmering and give it a good stir. Too thin? Simmer longer, uncovered, to reduce liquid.
Yes. This recipe is adapted directly from the traditional U.S. Senate cafeteria version, using navy beans and a smoked ham hock.
This can be stored in the refrigerator for up to 4 days in an airtight container. Freeze for up to 3 months; thaw overnight in the refrigerator and reheat gently.
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.
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.
Senate Bean Soup (Original Recipe)
Essential Equipment
- Large Dutch oven or heavy soup pot
- Skillet for cooking the onions
Ingredients
- 1 pound dried navy beans (great northern beans are the best substitute)
- 3/4 pound ham hock
- 2 quarts cold water
- 1/2 teaspoon baking soda (to help the beans soften)
- 1 large yellow onion, diced
- 1 tablespoon butter
- Kosher salt, to taste (about 2 teaspoons of Diamond Crystal brand)
- Fresh black pepper, to taste
Instructions
- Prep the ingredients and simmer. Rinse the dry navy beans thoroughly in cold water, discarding any debris or stones. Place the beans in a large stockpot or Dutch oven along with the smoked ham hock and 2 quarts of cold water.PRO TIP: Baking soda, while not part of the official recipe, is my secret to cooking dried beans faster. The alkaline pH softens the tough bean exterior and speeds cooking.
- Cook the soup until tender and thickened. Bring the pot just to a boil, then lower to a simmer. Cook for approximately three hours in a covered pot with the lid barely cracked, stirring occasionally, until the beans have fully softened. PRO TIP: The water quantity is accurate, but if the beans start to look dry, add more water until you have a very thick, creamy soup consistency.
- Sauté the Onions in Butter. While the beans finish simmering, melt the butter in a skillet over medium heat. Add the diced yellow onion and cook, stirring frequently, until soft and translucent but not brown (about 5 to 8 minutes). Stir the buttery onions into the bean pot.
- Shred the Ham. Remove the ham hock from the soup and set it on a cutting board to cool slightly. Use your hands or two forks to pull the tender smoked ham meat from the bone into bite-sized pieces. Return the shredded ham to the pot and discard the bone.
- Season and Serve. Bring the finished Senate ham and bean soup back to a gentle boil. Taste for seasoning; the ham hock provides a lot of salt, so add your Kosher salt and fresh black pepper gradually. Serve hot in warmed bowls. For the full "Capitol Hill" experience, serve with a side of saltine crackers or a simple green salad.
Notes
Historical Variations: The Idaho vs. Michigan Version
There are two “official” versions of this soup. This recipe follows the classic “Michigan” version (purely beans and ham). However, to make the Idaho Senate Bean Soup variation (as favored by Senator Fred Dubois), simply cook a stalk of celery and garlic clove with the onion, and stir in about 1 cup of creamy mashed potatoes during the final 30 minutes of cooking.Ingredient Substitutions & Swaps
- The Beans: While dried navy beans are traditional, you can substitute with great northern beans or cannellini beans if needed.
- The Ham: If you don’t have a smoked ham hock, a leftover meaty ham bone from a holiday dinner works perfectly.
Modern Kitchen Methods (Instant Pot & Slow Cooker)
- Instant Pot: To make Senate Bean Soup in a pressure cooker, cook the beans, ham, and water on high pressure for 35 to 40 minutes with a natural release. Add the buttery sautéed onions at the end.
- Slow Cooker: Combine all ingredients (except butter and onion) and cook on low for 7 to 8 hours or on high for 4 to 5 hours, or until done. Stir in the buttery onions before serving.
Storage, Freezing, and Make-Ahead Tips
Senate Ham & Bean Soup is actually better the next day, because the starches continue to develop and the flavor melds together.- Fridge: Store in an airtight container for up to 4 days in the refrigerator.
- Freezer: This is a highly freezer-friendly meal. Freeze in an airtight container for up to 3 months. To reheat, add a splash of water or ham broth to the pot to loosen the consistency.
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
192 comments
Leigh
I add 1-2 chicken bullion cube lots of pepper some garlic diced carrots celery onions (frozen mix), beans, ham, water. instant mashed potatoes only if thickening is needed. yum
Lisa Ruland
Great additions! Glad you enjoyed and thanks for the note.
Timothy Gladieux
Your recipe is not original. Our company ran the Senate cafeteria in the 1960’s.
1. The dry beans were always soaked overnight.
2. A touch of saffron was added at the end which makes all the difference.
Thanks!
Lisa Ruland
Hi, Timothy! This is so interesting. According to the U.S. Senate’s Historical Office, the original recipe and it’s sole documented variation did not include that ingredient or direction. You can read about it here: https://www.senate.gov/about/traditions-symbols/senate-bean-soup.htm. That said, your variation is a fascinating historical detail about its evolution throughout the decades. The version I enjoyed by the early 2000s as a Senate staffer, and more recently when I returned to the cafeteria to taste it again, contained no saffron. Thanks again for this note.
Marti
Everyone says I am a good cook (brought up German) but I cannot for the life of me make a good tasting soup. I followed your recipe to the letter and woo and behold, I can make a good tasting soup. Everyone has raved about it so thanks so much for sharing this.
Lisa Ruland
What a wonderful note and congratulations! I am so glad you (and everyone) enjoyed it. It’s such a great, hearty bean soup.
Eric
Christmas Day in our house is (usually) a double smoked ham glazed with a spiced apricot sauce. You buy the usual bone-in, smoked, spiral cut ham. Then trim the heck out of it and get ALL the external fat off the ham since fat is not water soluble and will not “melt into the meat” or any of the other myths. Plus, people cut the fat off their ham and that means they will cut away that beautiful glaze. Once prepped, I smoke the ham for an hour, then wrap in foil with the glaze inside and let it steam until about 130F. Then open the foil, spread the glaze, crank the grill up hot and let that glaze get good and hard on the ham. Serve that for Christmas Dinner.
Then, a few days later, turn the bone in to Navy Bean soup. I use Rancho Gordo’s Marcella beans (lovely Italian Cannellinis), that ham bone, some onion, bay leaf, a handful of peppercorns, and some garlic. Cook it for 3-4 hours until the beans are nice and creamy inside, but a bit of a bite left to the skin. Let it naturally reduce over the 3-4 hours of cooking. Add a bit of water if necessary. Add some butter at the end, season to taste if needed (ham has plenty of salt), pull the meat off the bone and return to the pot. Add some carrot and celery if you like. Serve with sourdough rolls and a glass of white wine.
Been doing this for 20 years now ….. was just surfing Navy Bean soup recipes while the beans are cooking right now and found your recipe. So close to what I do that I felt like commenting and sharing our tradition. My wife and kids always want to know when I’m gonna cook the ham and beans 🙂
Lisa Ruland
Thanks so much for sharing this, Eric! What a wonderful tradition–and recipe. The house must smell so good with the soup cooking! And good call on the Rancho Gordo beans; they’re the best. Happy New Year!
Cindy Vee
I have made this often during the winter months. However, I take a baked potato and gently mash it and put some in the bottom of the bowl before adding the bean soup. Everyone raves about it – comfort food.
Richard Boyd
I have always enjoyed the official Senate bean soup in the Dirkson building when I lobbied in DC but am trying this recipe for the first time. WISH ME LUCK!!
Lisa Ruland
So glad you were able to try the real thing at the source! Hope it turned out well for you.
Lisa Ruland
I love the addition of the potato! Thanks for the nice comment.
Donna M Ellingson-Mack
I did not make the soup from this recipe but I have a story. I worked for a law firm in South Dakota for 40 years. The senior partner who hired me always made “Congressional Bean Soup” once a year for his “girls.” He was an old guy who seemed to be curmudgeonly, but he wasn’t. He treated us well, and he regularly brought sweet rolls or minnie muffins (that he baked from the tubes himself) in the morning that only his “girls” could partake in. Woe be the attorney who tried to have any. Anyway, I have his soup recipe, and it was a sin to deviate from it, so I always make it to the letter. It was a great tradition that we continued long after his death.
Lisa Ruland
This is a fantastic story!! Thank you so much for sharing it–and keeping the tradition alive.
Chef Tom
Excellent Recipe. Came out perfect. I added one thinly sliced carrot and two diced medium potatoes. Used one large sweet yellow onion. Two pinches of sea salt and dash of pepper, Added a dash of cream to thicken and add richness. Cooked in a crock pot for about 7 hours. Perfect for the first snow day of the year.
Lisa Ruland
Glad you enjoyed it! Those sound like such excellent additions, and you’re right–it’s the perfect soup for a snowy day!
Hutch
This recipe is great and authentic, but I learned to cook from my grandmother and she always added bay leaves and diced potatoes, I used to eat bean soup with ketchup, but I’m an adult now and only do that when I need the comfort. So nourishing!
Angelica
@Hutch, you might also love the famous Rochettes beans of Lowell , Massachusetts as ketchup is one of the main ingredients!!
Lisa Ruland
So glad you like it! Personally, I always add a bay leaf to my soups, but I wanted to keep the recipe as accurate and authentic as possible, true to the Senate recipe. SO glad you made it your own.
Jcs
I made this again last night, with a bay leaf and some carrots. It turned out great as always. Then my husband had some from his work restaurant (not the senate restaurant) and wished that he had taken leftovers instead of eating theirs.
Lisa Ruland
Super! So glad you liked it, and what a nice compliment that your homemade version was better than the work restaurant. I love when that happens. Thanks for the great note.
Patricia Coleman
For the Senate Bean Soup my mother told me to never add cold water to the beans if water is needed. It stops the cooking process. I keep a tea kettle of water on the stove that is boiling but turned low. When water is needed I add this very hot water and the beans never quit cooking.
Lisa Ruland
That is exactly the right thing to do, and for that exact reason. Thanks for sharing this excellent tip.