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Senate bean soup in a red Dutch oven and a small bowl, garnished with fresh parsley.

Senate Bean Soup Recipe

Lori Mauer
Cozy up to a bowl of Senate Bean Soup. This traditional recipe, made with slow-simmered navy beans & smoky ham hock, is a comforting classic.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 483 kcal

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.
    Adding navy beans, ham hock, and water to a pot for Senate Bean Soup.
  • 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.
    Sautéing diced yellow onions in a skillet for Senate Bean Soup.
  • 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.
    Returning shredded ham hock and sautéed onions to Senate Bean Soup.
  • Ladle the hot soup into bowls and garnish with parsley.
    Senate Bean Soup in a red pot, garnished with fresh parsley.

Nutrition

Calories: 483kcalCarbohydrates: 34gProtein: 34gFat: 23gSaturated Fat: 9gSodium: 398mgFiber: 13g
Keyword Senate Bean Soup
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