You don’t have to run for national office to enjoy the same soup senators have been enjoying on Capitol Hill for over a century!
It’s not often that you can use dinnertime to educate your children about Congress, but with this Senate bean soup recipe, you can! As you ladle this soup into bowls, you can explain that it has been served every day in the Senate cafeteria for the last 110 years. The only day that bean soup wasn’t served was in 1943. That was when World War II rationing made certain ingredients difficult to come by.
Fast-forward to today, and this soup is still feeding senators and families alike. Best of all, it is an easily customizable recipe, allowing you to add or subtract ingredients to suit your family’s preferences. For example, I like to use smoked turkey legs in my soup and add chopped carrots for a sweeter touch. Whether you use turkey or ham, this soup has a wonderful smoky flavor and makes for a hearty, satisfying meal.
You may notice that this recipe does not call for soaking the navy beans before cooking them. The reason for soaking the beans before cooking is to improve their texture by softening them and reducing gas-causing sugars for better digestion. However, you can avoid soaking by adding a little baking soda to the cooking water. The baking soda helps to speed the cooking and soften the bean’s exterior. Just be careful not to add too much baking soda. One half teaspoon is all you need. Any more than that, the beans could lose nutrients and develop a soapy taste.
Of course, you can easily skip the baking soda and continue with the recipe. You can also opt to do a pre-soak overnight in cold water. That is what I like to do when I plan to make this soup. Drain and rinse the beans the next day and continue with step one in the directions below, omitting the baking soda.
Why are they called navy beans?
When I first learned about this Senate bean soup recipe, I wondered why these beans are called navy beans. After all, they are white, not navy blue. I figured it had something to do with the navy, but I didn’t know what. It turned out that, back in the second half of the 19th century, the U.S. Navy chose them as a staple food for sailors because they were low-cost, high-nutrition, and had a long shelf life. Navy beans are also called Boston beans for their use in Boston baked beans or pea beans for their small size.
Australians call them Yankee beans because of the Navy troops stationed in Australia that ate them. They are also called haricot beans in Europe, with the term haricot derived from the French word for beans.
How do I store leftovers?
Allow leftovers from this Senate bean soup recipe to cool to room temperature, then refrigerate them in an airtight container for up to 4 days. You can freeze the chilled soup in freezer-safe containers or zippered bags for up to 3 months. Defrost the soup overnight in the refrigerator. Reheat leftover soup on the stove over medium heat, stirring occasionally.
Serving suggestions
This Senate bean soup recipe is an excellent foundation for a meal. You can begin with a simple tossed salad with this Easy Greek Salad Dressing Recipe or Greek Yogurt Ranch. Serve some Cornbread Casserole or Sweet & Simple Honey Bread with the soup. Finish the meal with some Strawberry Scones, Gluten-Free Cobbler, Cheesecake Bites, or Mason Jar Ice Cream.
Senate Bean Soup Recipe
Ingredients
- 1 pound dry navy beans rinsed and picked over
- 3/4 pound smoked ham hock
- 8 cups cold water
- 1/2 teaspoon baking soda
- 1 tablespoon butter
- 1 1/4 cups diced yellow onion
- Kosher salt to taste
- Fresh black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- In a large pot, add the beans, ham hock, water, and baking soda. Bring just to a boil, then lower heat to a gentle simmer.
- Let cook for about 3 hours, stirring occasionally, until the beans are soft. If the mixture becomes dry toward the end of cooking, add a little bit more water.
- While the beans cook, melt the butter in a skillet over medium heat. Add the diced onions and sauté until they are soft and golden, being careful not to let them brown.
- Remove the ham hock from the pot and let it cool. Shred the meat from the ham hock and return it to the soup along with the sautéed onions. Bring the soup back to a boil and season with salt and black pepper just before serving.
- Ladle the hot soup into bowls and garnish with parsley.
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