U.S. Senate Bean Soup Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
- 4. 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).
1 cup: 229 calories, 3g fat (1g saturated fat), 12mg cholesterol, 83mg sodium, 37g carbohydrate (5g sugars, 10g fiber), 14g protein.
Reviews for U.S. Senate Bean Soup
"I have been eating this soup for well over 60 years, as this is how my mom made it, and how I make it, with a few changes. The actual Senate version uses navy beans, and for 1 lb of beans, we used 1 large or 2 medium onions and a bit more garlic. It says salt to taste, which varies depending on the saltiness of the ham, but be sure to add enough pepper, at least 1/4 tsp or more (I add at least 1/2 tsp or more), again, depending on the ham and what glaze, if any, was used. If I don't have a ham bone, I use 2 large ham hocks or 3 medium ones. Sometimes I just make ham stock from the bones/hocks and can or freeze that, so I can make this soup quickly using 4 cans of beans (drained/rinsed) and go from there. To make the stock, I just cover the bones with about 4 qts of water, bring to a boil, cover and simmer for about 4 hours. Then I pull off what meat I can, strain the stock, and can or freeze. This stock is also good in pea soup."
"Have been making this very delicious soup for years, only difference I add 2 diced carrots and one diced potato & add 1/3 cup potato flakes in the last hour. (Also can use 1 cup left over mashed potatoes). Freezes well and makes about 3 to 4 quarts."
"We've made this many times, and it goes well with a nice salad and muffins or rolls."
"I use chicken stock for the water, add carrots, and use 5 cans of beans! delicious! have made this so many times!"
"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!"
"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."
"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!"
"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."
"A very satisfying soup with great flavor, my small group loved it."
"Well, I thought it was pretty good! But then, I don't eat a lot of spices - if you do, you won't like recipes like this which rely on subtler flavors. I think using real mashed potatoes makes it better, though, so save those leftovers. I also added sliced carrots. The next time I make this soup, I'm going to try following the "tip" given on pg 34 of the 1994 annual - brown the veggies in hot butter or oil with 1 teaspoon sugar till it carmelizes, then add to the soup"
"the best flavor for this soup is smoked ham bone!"
"I found this recipe to be very easy to follow, and the result was something very easy to throw away. I worked on this soup all day for a few minutes at a time, and was very excited about trying it, thinking that with my leftover ham bone from the Honey Baked Ham store it would be an excellent New Years Day meal. However, my husband and I each took one bite and then ran the whole thing down the disposal. I did use the potato flakes instead of mashed potatoes, but I'm not sure that would have made much of a difference. Generally, the result was very bland, not nearly enough seasoning. If I were to prepare this again (which I won't) I would substitute in some chicken broth for water and go through the spice rack and pick out a few so it tasted like something other than boiled ham, water, and onion. Good luck to anyone else who tries this recipe."