Description
Senate Bean Soup embodies classic American comfort from Capitol Hill kitchens. Hearty ham and creamy white beans blend perfectly, creating a warm, satisfying meal that connects diners with Washington D.C.’s culinary heritage.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) dried Great Northern beans or dried Navy beans
- 1 meaty ham bone or 2 smoked ham hocks
Vegetables and Aromatics:
- 3 medium onions, chopped
- 3 garlic cloves, minced
- 3 celery ribs, chopped
Seasonings and Additional Ingredients:
- ¼ cup minced fresh parsley
- 1 cup (240 milliliters) mashed potatoes or ⅓ cup (40 grams) instant potato flakes
- Salt and pepper to taste
- Minced parsley or chives for garnish
Instructions
- Meticulously inspect and rinse navy beans, removing any debris or discolored legumes.
- Submerge beans in a large Dutch oven, covering them with water by approximately 2 inches (5 centimeters). Rapidly bring to a rolling boil for 2 minutes, then immediately remove from heat.
- Cover the pot and allow beans to steep and soften for 1 to 4 hours, letting them absorb moisture and become tender.
- Thoroughly drain and rinse the soaked beans, then return them to the Dutch oven with ham hocks or bone and 2.8 liters (3 quarts) of fresh water.
- Bring the liquid to a vigorous boil, then reduce heat to low, creating a gentle simmer. Cover and let the beans and meat cook for approximately 2 hours until beans become creamy and meat starts to separate from the bone.
- Incorporate diced potatoes, minced garlic, chopped celery, salt, and ground black pepper into the pot. Continue simmering for an additional hour, allowing flavors to meld and vegetables to soften.
- Remove ham bones and let them cool slightly. Carefully extract meat from the bones, discarding any tough connective tissue or excess fat.
- Chop the ham meat into bite-sized pieces and return to the pot. Adjust seasoning if needed and maintain a low heat.
- Garnish with freshly chopped parsley or chives just before serving, adding a bright, fresh note to the hearty bean soup.
Notes
- Beans transform from hard nuggets to creamy pillows after patient soaking, releasing their tender potential overnight.
- Meaty ham bones infuse the broth with rich, smoky essence that penetrates every spoonful with deep southern comfort.
- Taste testing becomes your culinary compass, guiding salt and pepper adjustments until the soup sings with perfect harmony.
- Leftovers develop even more intense flavors, making this dish even more delectable when reheated the next day.
- Freezing works wonderfully, storing portions in airtight containers for quick future meals that require minimal preparation.
- Kitchen shortcuts like canned beans can replace dried ones when time feels tight, maintaining the recipe’s core deliciousness.
- Slow cookers transform this recipe into a hands-off experience, allowing flavors to meld while you tackle other tasks.
- Fresh herbs sprinkled just before serving add bright, crisp notes that cut through the soup’s hearty richness.
- Chopping vegetables uniformly ensures even cooking and balanced texture in every single bite.
- Selecting high-quality, fresh ingredients elevates this humble soup from simple to spectacular.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 20 mg