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U.S. Senate Bean Soup Recipe

U.S. Senate Bean Soup Recipe photo by Taste of Home

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Chock-full of ham, beans and celery, this hearty soup makes a wonderful meal at any time of year. Freeze the bone from a holiday ham until you're ready to make soup. Plus, once prepared, it freezes well for a great make-ahead supper! —Rosemarie Forcum White Stone, Virginia

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U.S. Senate Bean Soup Recipe

Prep: 30 min. + standing Cook: 3-3/4 hours + cooling

Yield: 8-10 Servings

30 225 255

Ingredients

1 pound dried great northern beans
1 meaty ham bone or 2 smoked ham hocks
3 medium onions, chopped
3 garlic cloves, minced
3 celery ribs, chopped
1/4 cup minced fresh parsley
1 cup mashed potatoes or 1/3 cup instant potato flakes
Salt and pepper to taste
Minced parsley or chives

Directions

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.
Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 229 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 83 mg sodium, 37 g carbohydrate, 10 g fiber, 14 g protein.

Originally published as U.S. Senate Bean Soup in Taste of Home April/May 1993, p31

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U.S. Senate Bean Soup

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Reviewed on Apr. 01, 2013 by skywaitress

I use chicken stock for the water, add carrots, and use 5 cans of beans! delicious! have made this so many times!

Reviewed on Jan. 31, 2012 by Antonia88

A wonderful bean soup recipe. Made it the other day and will be a family favorite now. Followed the recipe as given, except left out the parsley. Thank you T of H!

Reviewed on Dec. 28, 2011 by KathKirk

We have used this recipe for years. It is our New Year's Day tradition...with a pan of cornbread.

We use 1 cup each of diced onion, carrots & celery. Sometimes we use diced ham for a less fat content.

Reviewed on Dec. 16, 2011 by SWEETPEA123

SweetPea here again-to be more specific-I used two 48 oz.jars of Randall Deluxe Great Northern Beans, a 5 quart crockpot, and I did NOT use the potatoes or flakes-adding the 2 cups of chicken broth didn't dilute it much-it was still thick and wonderfully filling-not to mention it makes the house smell wonderful!

Reviewed on Sep. 26, 2011 by SWEETPEA123

This was the best bean soup I had ever tasted, but let me in on how I altered it! First, I used two large jars of Great Northern Beans that were already prepared and poured them over a smoked ham roast, juice and all, in a huge crockpot. Then I added some celery and onions that I had frozen. Added some garlic powder and brown sugar on top. Last minute extra guests caused me to add 2 cups of chicken broth towards the end to make it go further, but they didn't show...but it didn't matter-there wasn't any leftover! Served with three loaves of French Bread-this all served five adults and two children with two bowls a piece. Definitely a "make again"! Cooked on low for over 7 hours and then turned it to Keep Warm until time for dinner.