Senate Bean Soup

Experience the timeless comfort of Senate Bean Soup, a hearty and flavorful classic that has graced tables for generations. Made with tender dried navy beans, a smoky ham hock, and a medley of aromatic vegetables like onion, celery, and garlic, this slow-cooked soup is the epitome of homemade warmth. The addition of diced potato brings a creamy texture, while a touch of butter adds richness to every spoonful. Perfect for a cozy family dinner or meal prepping for the week, this protein-packed soup is as satisfying as it is nourishing. Garnish with fresh parsley for a pop of color and serve with crusty bread to soak up every last drop. Whether you're chasing nostalgia or looking to try a historic dish, this Senate Bean Soup recipe is an irresistible choice for soup lovers everywhere.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 1 pound dried navy beans
• 8 cups water
• 1 unit ham hock
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium potato, peeled and diced
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 tablespoon parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the dried navy beans thoroughly under cold water and remove any debris. Place them in a large bowl, cover them with water, and let them soak overnight (or at least 8 hours). Drain and rinse before cooking.

Step 2

In a large soup pot or Dutch oven, add the soaked navy beans and 8 cups of water. Place the ham hock into the pot.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat to low. Simmer for 90 minutes, partially covered, stirring occasionally.

Step 4

While the beans are simmering, heat the butter in a skillet over medium heat. Add the diced onion, celery, and garlic, and sauté until softened, about 5 minutes.

Step 5

Add the sautéed vegetables and the diced potato to the soup pot. Stir well and continue to simmer for another 60-75 minutes, or until the beans are tender and the soup has thickened slightly.

Step 6

Remove the ham hock from the pot. Shred any meat off the bone and return the meat to the pot, discarding the bone.

Step 7

Season the soup with salt and black pepper to taste. Stir well and simmer for another 5-10 minutes.

Step 8

Serve hot, garnished with chopped parsley if desired. Enjoy with a slice of crusty bread or crackers.

Nutrition Facts

Serving size	3611.2 grams (3611.2g)

Amount per serving	% Daily Value*
Calories	2803

Total Fat 91.20g	117%
Saturated Fat 36.60g	183%
Polyunsaturated Fat 0.00g
Cholesterol 309mg	103%
Sodium 5912mg	257%
Total Carbohydrate 328.20g	119%
Dietary Fiber 75.70g	270%
Total Sugars 16.70g
Protein 173.50g	347%

Vitamin D 0IU	0%
Calcium 964mg	74%
Iron 30mg	165%
Potassium 8799mg	187%

*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: 29.0%

Protein: 24.5%

Carbs: 46.4%