Senate Bean Soup (Original Recipe)
This is the official U.S. Senate Bean Soup recipe, adapted for home cooks. With just a few ingredients (navy beans, a ham hock, and onion), you can have one of the country's most satisfying, historic--and famous--soups. Bonus: There's no need to soak the beans overnight first, thanks to my chef trick. As a former Senate staffer who ate this soup regularly from the Senate cafeteria, I can personally verify that this warming, thick, savory soup recipe is an exact match to the original.
Servings: 4 to 6 people
Calories: 474kcal
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
The No-Soak Bean Trick
Start with cold water and 1/2 tsp of baking soda for the navy beans. The alkaline pH of baking soda breaks down the bean's tough outer wall, allowing you to skip the overnight soak without sacrificing that signature creamy, "starchy" texture. (It also reduces your total prep time by 12+ hours.)
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
Calories: 474kcal | Carbohydrates: 32g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 397mg | Potassium: 794mg | Fiber: 12g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 4mg
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.
