There’s a bowl of soup so beloved that it’s been served every single day in the United States Senate dining room for over a century, regardless of the season or what else is on the menu. This Senate Bean Soup is a humble yet deeply satisfying dish that combines creamy white beans, smoky ham, and aromatic vegetables in a rich, flavorful broth that warms you from the inside out. The legend goes that this soup became a permanent fixture on the Senate menu in the early 1900s, and its enduring popularity speaks to its comforting, stick-to-your-ribs qualities. What makes this soup special is its simplicity, the way the beans break down slightly to create a naturally creamy texture, and how the ham bone infuses everything with deep, smoky flavor. Whether you’re looking for a budget-friendly family dinner, need comfort food on a cold day, or want to use up leftover ham, this classic soup delivers satisfaction in every spoonful.
Serving Quantity: 8 servings
Cooking Time: 2 hours 30 minutes (plus optional overnight soaking time)
Nutrition Information (per serving):
- Calories: 340
- Protein: 24g
- Fat: 8g
- Carbohydrates: 44g
- Fiber: 11g
- Sugar: 4g
- Sodium: 980mg
1. Gather Your Ingredients
For the soup:
- One pound dried navy beans or great northern beans
- One meaty ham bone or ham hock (about 1 to 1.5 pounds)
- Two cups cooked ham, diced (optional, for extra meat)
- Ten cups water or chicken broth
- Two tablespoons butter or olive oil
- One large yellow onion, diced
- Three celery stalks, diced
- Two medium carrots, diced
- Four garlic cloves, minced
- Two bay leaves
- One teaspoon dried thyme
- Half teaspoon black pepper
- Quarter teaspoon cayenne pepper (optional)
- Salt to taste
For serving:
- Fresh parsley, chopped
- Crusty bread or cornbread
- Hot sauce (optional)
- Crackers (optional)
2. Soak the Beans
Rinse the dried beans thoroughly under cold running water, picking through them to remove any stones or debris. You have two soaking options. For overnight soaking, place the beans in a large bowl, cover with at least 3 inches of cold water, and let them sit at room temperature for 8 to 12 hours or overnight. For quick soaking, place the beans in a large pot, cover with water by 2 inches, bring to a boil over high heat, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Either method helps the beans cook more evenly and reduces cooking time. Drain and rinse the soaked beans before using.
3. Prepare the Ham Bone
If you’re using a leftover ham bone from a holiday meal, this is the perfect way to extract every bit of flavor from it. If purchasing a ham hock or ham bone specifically for this soup, look for one that has a good amount of meat still attached. Rinse the ham bone under cold water to remove any debris. If your ham bone is very salty from curing, you can blanch it first by placing it in a pot of cold water, bringing it to a boil, then draining and rinsing before using in the soup. This removes excess salt and any impurities.
4. Start the Soup Base
In a large heavy-bottomed pot or Dutch oven, heat two tablespoons of butter or olive oil over medium heat. Add the diced onion, celery, and carrots. These three vegetables form what’s called a mirepoix, the aromatic foundation of many soups and stews. Cook the vegetables for about 8 to 10 minutes, stirring occasionally, until they soften and the onion becomes translucent. The vegetables should be tender but not browned. Add the minced garlic and cook for another minute, stirring constantly, until fragrant. The kitchen should smell absolutely wonderful at this point.
5. Add Beans and Ham
Add the drained soaked beans to the pot with the vegetables and stir to combine. Nestle the ham bone or ham hock down into the beans. If you’re using additional diced cooked ham for extra meat, you can add half of it now and reserve the other half to stir in at the end. Pour in ten cups of water or chicken broth. Using broth instead of water adds extra depth of flavor, but water works perfectly fine since the ham bone provides so much flavor. Add the bay leaves, dried thyme, black pepper, and cayenne pepper if using. Don’t add salt yet, as the ham bone and any cured ham are quite salty and will season the soup as it cooks.
6. Simmer the Soup
Bring the soup to a boil over high heat, then immediately reduce the heat to low so the soup maintains a gentle simmer. Skim off any foam or scum that rises to the surface during the first 15 to 20 minutes of cooking using a spoon or ladle. This keeps your soup clear and removes impurities. Partially cover the pot with the lid slightly askew to allow steam to escape. Simmer the soup gently for about 2 to 2.5 hours, stirring occasionally. The beans should become completely tender and start to break down slightly, naturally thickening the soup. Some beans will remain whole while others will dissolve into the broth, creating that characteristic creamy texture.
7. Remove and Shred the Ham
After 2 to 2.5 hours, the beans should be very tender and the meat on the ham bone should be falling off. Carefully remove the ham bone from the pot using tongs and place it on a cutting board. Let it cool for about 10 minutes until it’s easy to handle. Use a fork and knife or your fingers to pull all the meat off the bone, discarding the bone, any fat, and gristle. Chop or shred the meat into bite-sized pieces. Return the shredded ham to the soup along with any reserved diced ham. Stir everything together and let it simmer for another 10 minutes so the flavors meld.
8. Adjust Consistency and Season
At this point, check the consistency of your soup. Traditional Senate Bean Soup should be thick and hearty but still spoonable. If it’s too thick, add more water or broth a cup at a time until it reaches your desired consistency. If it’s too thin, continue simmering uncovered for another 15 to 20 minutes to reduce and thicken, or use a potato masher to mash some of the beans against the side of the pot to release their starch and thicken the soup naturally. Remove and discard the bay leaves. Now taste the soup and add salt as needed. Start with half a teaspoon and add more gradually, tasting as you go. The amount of salt needed varies greatly depending on how salty your ham was.
9. Serve and Garnish
Ladle the hot soup into large bowls, making sure each serving gets plenty of beans and chunks of ham. Sprinkle fresh chopped parsley over the top of each bowl for color and freshness. Serve immediately with crusty bread, warm cornbread, or saltine crackers on the side for dipping and adding texture. Some people like to add a dash of hot sauce or a splash of vinegar to their bowl for extra tang and brightness. This soup is even better the next day after the flavors have had time to meld, so don’t hesitate to make it ahead.
Tips for Perfect Results
- Soaking the beans is important for even cooking and better texture. Don’t skip this step or your beans may cook unevenly with some mushy and others still hard.
- A meaty ham bone is key to authentic flavor. If you can’t find one, use a ham hock or substitute with 2 cups of diced ham plus a tablespoon of liquid smoke for that smoky depth.
- Don’t rush the simmering process. Low and slow cooking allows the beans to become creamy and the flavors to develop fully. Boiling too vigorously can cause the beans to split and become mushy.
- The soup will thicken considerably as it sits, especially after refrigeration. Simply thin it with water or broth when reheating until it reaches your desired consistency.
- If you’re short on time, you can use a pressure cooker or Instant Pot. Combine all ingredients and cook on high pressure for 45 minutes, then natural release for 15 minutes.
- For a richer soup, add a parmesan rind to the pot while the soup simmers. Remove it before serving. The rind adds wonderful umami depth.
- Make this soup vegetarian by omitting the ham and using vegetable broth. Add a tablespoon of liquid smoke and some smoked paprika for that smoky flavor, and increase the vegetables.
- The soup freezes beautifully for up to 3 months. Cool completely, portion into freezer-safe containers, and label with the date. Thaw overnight in the refrigerator before reheating.
- If your beans are old, they may take longer to cook or never fully soften. Try to use beans purchased within the last year for best results.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding liquid as needed to reach your desired consistency. The flavors actually improve with time as they continue to develop.
