Senate Bean Soup

Big batches of soup sure do warm us up and give us something to quickly reheat on busy nights. And while it might seem like we’d never get bored sticking to our go-to chicken soup recipes or minestrone, switching things up keeps weeknight dinners interesting. Take a page right out of the U.S. government’s menu with Senate bean soup. This soup has been on the menu every day since the beginning of the 20th century!

What is Senate bean soup?

As the name suggests, U.S. Senate bean soup got its start in the Senate. One story claims that in 1903, Senator Knute Nelson of Minnesota loved the soup so much that he insisted it keep its place on the menu. Another story says Senator Fred Dubois of Idaho passed a resolution in the committee overseeing the Senate restaurant that the soup remain permanently on the menu. This would have been around 1907.

Regardless of the year, the hot debate over soup has had a lasting impact. The original recipe calls for dried navy beans and smoked ham hocks, and the recipe below, like others on the internet, varies slightly. Tweak the ingredients to your own tastes, and you’ll be sure to win the vote from your family for best new weeknight recipe.

Ingredients for Senate Bean Soup

• Dried white beans: The original recipe calls for navy beans, but you can also use great northern beans. Dried beans cost less than canned beans and they contain no added salt, so we recommend starting with dried beans even though it takes longer.
• Ham bone or ham hocks: The ham adds layers of flavor to the soup. Ham hocks are also called “pork knuckles,” if you’re scouring the shelves at your grocery store and can’t find them.
• Mashed potatoes: Recipes that use leftover mashed potatoes are a game changer when you’ve made far too much. Use a whole cup in this soup.
• Aromatics: Onions, garlic, celery and parsley lend a wonderful aroma and flavor to the base of the soup. You could use garlic powder and dried parsley flakes in a pinch; here’s a fresh to dried herb conversion guide to follow.

Directions

Step 1: Prep the beans

Rinse and sort the dried beans. Place them in a Dutch oven or soup kettle, and add enough water to cover by 2 inches. Bring the water to a boil, and let the boil roll for two minutes.
Remove from heat, cover and let stand for one to four hours or until the beans are softened.

Step 2: Simmer ham hock and beans

Drain and rinse the softened beans, discarding the liquid. Place the beans, ham bone and 3 quarts water into the Dutch oven. Bring the mixture to a boil. Reduce the heat; cover and simmer for two hours.

Step 3: Add the aromatics

Using a spoon, skim the layer of fat off the top of the bean mixture if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper. Simmer for one hour.

Step 4: Cut meat away from bones

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Remove the ham bones, and set aside until they’re cool enough to handle. Remove the meat from the bones, and discard the bones. Cut the meat into bite-sized pieces, and return them to the soup mixture. Heat the soup through. Sprinkle with parsley or chives, and serve.

Senate Bean Soup Variations

• Swap chicken stock for water: For additional flavor, use 3 quarts chicken stock in place of water in the second step. Opt for lower-sodium or no-salt-added chicken stock to keep this recipe low in sodium.
• Add hot sauce: Shake a few dashes of your favorite hot sauce into the soup for some heat. You could also sprinkle crushed red pepper flakes over the top for garnish along with the parsley and chives.
• Chop carrots into the mix: The soup already has onions and celery, so add chopped carrots for color and even more flavor.
• Try a new meat: Some who have tried the recipe have recommended swapping the ham hock for a smoked turkey leg. The directions won’t change, but the flavor of the soup will vary slightly.

How to Store Senate Bean Soup

Store Senate bean soup in an airtight container in the fridge for up to four days. To freeze, pour cooled leftovers into one large freezer-safe container or into individual freezer-safe containers. Store in the freezer for up to three months. To thaw, allow the frozen soup to sit in the fridge for a day or two, then reheat on the stove.

Senate Bean Soup Tips

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How do I keep the beans from falling apart?

The one-to-four hours softening time in warm water should prevent the beans from splitting. If that doesn’t do the trick and your beans are still falling apart, soak the dried beans overnight to give them a chance to take in liquid more slowly. This process could take up to 12 hours but should keep the skins of the beans from splitting. Once soaked, drain and rinse, then continue with Step 2.

How do you thicken Senate bean soup?

The mashed potatoes help with most of the thickening, but if the base of the soup isn’t creamy enough for your tastes, sprinkle in cornstarch, or make a roux with flour. Here are seven ways to thicken sauces that will work in soups too.