Senate Bean Soup

Total Time Prep: 30 min. + standing Cook: 3-3/4 hours + cooling
Yield 10 servings (2-1/2 quarts)
Test Kitchen Approved
Senate bean soup has been served in the Senate every day since the beginning of the 20th century. Here's the recipe they just can't get enough of.

Ingredients

  • 1 pound dried great northern beans or dried navy beans
  • 1 meaty ham bone or 2 smoked ham hocks
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 3 celery ribs, chopped
  • 1/4 cup minced fresh parsley
  • 1 cup mashed potatoes or 1/3 cup instant potato flakes
  • Salt and pepper to taste
  • Minced parsley or chives

Directions

  1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1-4 hours or until beans are softened.
  2. Drain and rinse beans, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
  3. Skim off fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
  4. Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

Nutrition Facts

1 cup: 219 calories, 3g fat (1g saturated fat), 11mg cholesterol, 342mg sodium, 36g carbohydrate (3g sugars, 10g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Chock-full of ham, beans and celery, this hearty soup makes a wonderful meal at any time of year. Freeze the bone from a holiday ham until you're ready to make soup. Plus, once prepared, it freezes well for a great make-ahead supper! —Rosemarie Forcum White Stone, Virginia
Recipe Creator

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