Senate Navy Bean Soup

Hearty, comforting, and steeped in tradition, Senate Navy Bean Soup is a classic recipe that has stood the test of time. This rich and velvety soup features tender navy beans simmered with a smoky ham hock, creating a deeply satisfying broth that’s packed with flavor. A savory mixture of sautéed onions, carrots, celery, and garlic adds layers of aromatic warmth, while a bay leaf and simple seasonings like salt and pepper enhance this soulful dish. Perfect for a chilly day, this slow-cooked soup is both a nourishing crowd-pleaser and a nod to American heritage, famously served in the U.S. Senate for over a century. Pair it with crusty bread or a crisp side salad for an unforgettable meal. Host the history on your table with every ladle of this timeless comfort food!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1 pound dried navy beans
• 8 cups water
• 1 ham hock
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 large carrot, finely chopped
• 1 large celery stalk, finely chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Rinse the navy beans under cold running water and discard any debris or damaged beans. Place them in a large bowl, cover with water (about 2 inches above the beans), and soak overnight (8-12 hours). Drain and rinse before using.

Step 2

In a large stockpot or Dutch oven, add 8 cups of water and the ham hock. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 30 minutes to infuse the water with ham flavor.

Step 3

In a skillet, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté for 6-8 minutes until softened and fragrant. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning.

Step 4

Add the sautéed vegetables, soaked navy beans, and bay leaf to the pot with the ham hock. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 90-120 minutes or until the beans are tender. Stir occasionally to prevent sticking, and add additional water if the soup becomes too thick.

Step 6

Once the beans are tender, remove the ham hock. Shred the meat from the bone, discarding any fat or gristle, and return the shredded ham to the soup.

Step 7

Season the soup with salt and black pepper to taste. Remove the bay leaf and discard.

Step 8

Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(3036.9g)

Amount per serving	% Daily Value*
Calories	2099.9

Total Fat 48.6g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 0g
Cholesterol 132mg	0%
Sodium 3624.3mg	0%
Total Carbohydrate 303.6g	0%
Dietary Fiber 77.6g	0%
Total Sugars 21.3g
Protein 124.6g	0%

Vitamin D 0IU	0%
Calcium 977.9mg	0%
Iron 26.4mg	0%
Potassium 7739.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.3%

Protein: 23.2%

Carbs: 56.5%