Senate Bean Soup, a classic American comfort food, holds a special place in the hearts of many, particularly those with a connection to the U.S. Senate. Known for its rich history, simplicity, and satisfying nature, this soup has been served in the Senate’s dining rooms since the early 20th century. Despite its humble beginnings, Senate Bean Soup became a staple, offering nourishment and warmth to senators, staffers, and visitors alike.
The beauty of this dish lies in its ability to blend together a few basic ingredients to create something hearty and flavorful. A comforting bowl of Senate Bean Soup is the perfect meal for any occasion – whether you’re trying to stay warm during a cold winter’s day or looking for a quick and satisfying dinner to serve to family and friends.
So, let’s dive in and take a look at the time-honored recipe and some tips to make your version of Senate Bean Soup a true masterpiece.
Old Fashioned Senate Bean Soup Recipe
This recipe has remained remarkably consistent through the years, sticking to the core ingredients and techniques that have made it a beloved dish. Senate Bean Soup is known for being a simple, no-fuss dish, but when made correctly, it’s packed with flavors that will leave you coming back for more.
Here’s how you can make your own batch of this Senate-worthy soup:
Ingredients Needed
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1 Lb Dried Navy Beans
These small white beans are the backbone of the soup, providing a creamy texture once cooked.
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1 Medium Onion, Chopped
The onion adds depth and sweetness, contributing to the soup’s rich flavor profile.
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2 Cloves Garlic, Minced
Garlic provides that savory backbone that elevates the entire dish.
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1 Ham Hock Or 1 Lb Smoked Ham, Cubed
The ham is the star of the soup, infusing the broth with a smoky richness that makes it so memorable.
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1 Teaspoon Salt (or To Taste)
Salt enhances the flavors of the beans and ham. Start with less and adjust to taste as it simmers.
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1/2 Teaspoon Black Pepper
A subtle kick from the pepper balances out the richness of the ham and beans.
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1 Bay Leaf
A bay leaf adds an earthy, slightly floral note to the broth. Remember to remove it before serving.
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6 Cups Water Or Chicken Broth
The liquid component of the soup, which helps cook the beans and extract flavors from the other ingredients.
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2 Tablespoons Olive Oil Or Butter
For sautéing the onions and garlic to release their flavors before adding the beans and broth.
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Optional: 1/2 Teaspoon Thyme Or Rosemary
For a bit of herbal complexity, these herbs can add an extra layer of flavor.
Cooking Instructions
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Prep The Beans
Start by rinsing the dried navy beans under cold water. Inspect them for any small debris or broken beans. You don’t want any of those in your soup. If you want to speed up the cooking time, you can soak the beans overnight in water, but this step is optional. If you skip the soaking, just add a little extra cooking time.
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Sauté The Aromatics
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until the onions are soft and translucent. The smell of sautéed onions and garlic is one of the most comforting scents, signaling that you’re about to make something amazing.
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Cook The Ham
Add the cubed ham or ham hock to the pot and cook for another 5-6 minutes, allowing the meat to brown slightly. This step helps release the smoky flavors that will infuse the soup.
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Add Beans, Liquid, And Seasonings
Stir in the rinsed beans, followed by the water or chicken broth. Add in the bay leaf, salt, pepper, and optional herbs (thyme or rosemary). Bring everything to a boil over high heat.
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Simmer The Soup
Once the soup reaches a boil, reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together. Stir occasionally, and if needed, add more water or broth to maintain a soupy consistency. Keep in mind that the ham hock will start to break down, and that’s exactly what you want – the ham flavor will permeate the broth beautifully.
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Final Touches
Remove the bay leaf and discard it. If you used a ham hock, take it out, remove any remaining meat from the bone, and chop it into smaller pieces. Return the meat to the soup. Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
Ingredient Insights
- Navy Beans: These small beans are incredibly versatile and often used in many bean-based soups and stews. When cooked, they soften and release starch, which helps thicken the soup. The creamy texture of the beans is essential to the hearty nature of this dish.
- Ham: The smoky flavor of ham is what gives Senate Bean Soup its rich, savory depth. If you use a ham hock, it adds even more flavor to the broth. The fat from the ham also adds richness, making the soup feel like a full meal in a bowl.
- Onion and Garlic: These two ingredients are aromatics that form the foundation of many soups, stews, and sauces. Their flavors mellow as they cook, adding layers of sweetness and depth to the soup.
- Bay Leaf: Bay leaves are a common addition in long-simmering dishes, imparting a subtle, herbal flavor. Though you won’t eat the bay leaf, it’s important to remove it before serving, as it’s tough and sharp.
Expert Tips
- Don’t Rush the Cooking: Let the soup simmer low and slow. The longer you allow the flavors to meld together, the better the result. You’ll notice the broth becomes richer and the beans soften to perfection.
- Use a Good Quality Ham: The type of ham you use makes a big difference. Opt for a smoked ham or ham hock for the best flavor. If you’re using cubed ham, make sure it’s not too lean. The fat adds richness to the soup.
- Make It Ahead: Like many soups, Senate Bean Soup tastes even better the next day. The flavors deepen and become more intense. Make a big batch, store it in the fridge, and enjoy leftovers for a couple of days.
- Adjust the Consistency: If the soup gets too thick, you can add more broth or water to reach your preferred consistency. Likewise, if it’s too watery, let it cook uncovered for a while longer to thicken up.
Recipe Variations
- Vegetarian Version: For a meatless version, omit the ham and use vegetable broth instead of chicken broth. You can add a bit of smoked paprika or liquid smoke to mimic the smoky flavor of the ham.
- Spicy Twist: If you like a bit of heat, try adding a diced jalapeño or a sprinkle of red pepper flakes. The spice balances well with the richness of the beans and ham.
- Herb Options: While thyme and rosemary are great additions, you can experiment with other herbs like oregano or sage for a slightly different flavor profile.
Final Words
Senate Bean Soup is one of those timeless dishes that can be traced back for generations. It’s comfort food at its finest – simple, satisfying, and full of heart. Whether you’re cooking for a crowd or just making a batch for yourself, this soup offers warmth and nourishment in every spoonful. Plus, it’s incredibly adaptable to your taste, so feel free to tweak it based on what you have on hand.
FAQs
What Are The Key Ingredients For The Old Fashioned Senate Bean Soup Recipe?
The key ingredients for the old fashioned Senate bean soup recipe include navy beans, ham hocks (or a ham bone), onions, celery, carrots, garlic, bay leaves, salt, and pepper. Some versions may also include chicken broth or water to cook the beans.
How Long Does It Take To Cook Senate Bean Soup?
Cooking time for Senate bean soup can vary. It generally takes about 1.5 to 2 hours to cook, but the beans should be soaked overnight or for at least 6 hours to reduce cooking time. If using a slow cooker or pressure cooker, times may differ.
Can I Use Other Types Of Beans For Senate Bean Soup?
While navy beans are the traditional choice, other small beans such as great northern beans or pinto beans can be used. However, the texture and flavor may vary slightly from the classic Senate bean soup.
Why Do Ham Hocks Or Ham Bones Give Senate Bean Soup Its Flavor?
Ham hocks or ham bones provide a rich, smoky flavor to Senate bean soup. As the ham cooks, it releases collagen and flavor, which melds with the beans, creating a hearty, savory broth.
Can I Make Senate Bean Soup Vegetarian?
Yes, you can make Senate bean soup vegetarian by omitting the ham hock or ham bone. For added flavor, consider using a vegetable broth or smoked paprika to mimic the smoky richness of the ham.
What Is The Best Way To Store Leftover Senate Bean Soup?
Leftover Senate bean soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat, adding water or broth if it thickens too much.
Do I Need To Soak The Beans Before Making Senate Bean Soup?
Yes, soaking the beans overnight or for at least 6 hours helps to soften them and reduces cooking time. It also helps reduce the risk of digestive discomfort from beans. If short on time, you can use the quick-soak method by boiling the beans for 2 minutes, then letting them sit for an hour.
How Can I Thicken My Senate Bean Soup?
If your Senate bean soup is too thin, you can thicken it by mashing a portion of the beans with a fork or immersion blender. Another option is to simmer the soup uncovered for a while to allow it to reduce and thicken naturally.
What Is The History Behind Senate Bean Soup?
Senate bean soup is a staple of the U.S. Senate Dining Room, where it has been served for over a century. The recipe is believed to have been popularized by the late 19th-century chef, and it has remained a beloved comfort food among senators ever since.
Can I Make Senate Bean Soup In A Slow Cooker Or Pressure Cooker?
Yes, Senate bean soup can be made in both a slow cooker and pressure cooker. In a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. In a pressure cooker, it takes about 30-40 minutes on high pressure, after the beans have been soaked.