The Famous Senate Restaurant Bean Soup

Indulge in a bowl of history with The Famous Senate Restaurant Bean Soup, a classic dish that has graced the tables of the U.S. Senate dining room for over a century. This hearty, deeply satisfying soup combines tender navy beans, smoky ham hock, and a medley of savory vegetables like onion, celery, and potatoes, all simmered to perfection for a rich and comforting flavor. A touch of butter enhances its velvety texture, while freshly chopped parsley offers a finishing pop of freshness. Perfectly suited for chilly evenings or a nostalgic taste of Americana, this timeless recipe is an easy one-pot meal packed with protein and flavor. Serve it with a side of crusty bread to fully savor every drop of this iconic culinary tradition.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 1 pound navy beans
• 2 quarts water
• 1 large ham hock
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 sticks celery, finely chopped
• 3 small potatoes, peeled and diced
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the navy beans under cold water and discard any discolored beans. Place the beans in a large pot, cover with cold water, and soak overnight. Alternatively, use the quick soak method by boiling the beans for 2 minutes, removing from heat, and letting them sit for 1 hour before draining.

Step 2

Drain and rinse the soaked beans. In a large stockpot, combine the beans, 2 quarts of water, and the ham hock. Bring the mixture to a boil over high heat.

Step 3

Reduce the heat to low, cover the pot, and simmer gently for 90 minutes, stirring occasionally to ensure nothing sticks to the bottom.

Step 4

While the beans are cooking, melt the butter in a skillet over medium heat. Add the chopped onion and celery, and sauté until softened and fragrant, about 5 minutes.

Step 5

After 90 minutes of simmering, add the sautéed onion and celery mixture to the pot of beans. Stir in the diced potatoes, salt, and black pepper.

Step 6

Continue cooking the soup over low heat for another 60-90 minutes, or until the beans and potatoes are tender and the soup has thickened slightly.

Step 7

Remove the ham hock from the pot. Shred the meat off the bone and return it to the soup. Discard the bone.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread on the side for a complete meal.

Nutrition Facts

Serving size	(3816.4g)

Amount per serving	% Daily Value*
Calories	2079.9

Total Fat 86.0g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 312.5mg	0%
Sodium 3675.6mg	0%
Total Carbohydrate 208.6g	0%
Dietary Fiber 56.9g	0%
Total Sugars 9.3g
Protein 112.5g	0%

Vitamin D 4.5IU	0%
Calcium 629.5mg	0%
Iron 18.1mg	0%
Potassium 5146.4mg	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: 37.6%

Protein: 21.9%

Carbs: 40.5%