U.S. Senate Bean Soup
Total TimePrep: 30 min. + standing Cook: 3-3/4 hours + cooling
Makes8-10 servings (2-1/2 quarts)
- 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
- 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.
Nutrition Facts1 cup: 229 calories, 3g fat (1g saturated fat), 12mg cholesterol, 83mg sodium, 37g carbohydrate (5g sugars, 10g fiber), 14g protein.
Jan 20, 2018
Perfect for a cold snowy night! Amazingly easy, sure to make your family happy.
Aug 8, 2017
This Bean Soup recipe is excellent. I used chicken stock instead of water like "skywaitress "As a new have to be cook, I will make it again.
Dec 31, 2016
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.
Nov 15, 2014
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.
Jan 10, 2014
We've made this many times, and it goes well with a nice salad and muffins or rolls.
Dec 26, 2013
I've made this for years. I add diced potatoes and carrots in addition to the onions and celery. This is a wonderful comfort food soup. Homemade bread, something for dessert and you have a fabulous meal.
Apr 1, 2013
I use chicken stock for the water, add carrots, and use 5 cans of beans! delicious! have made this so many times!
Jan 31, 2012
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!
Dec 28, 2011
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.
Dec 16, 2011
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!
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