There’s something deeply comforting about a hearty, flavorful soup that brings people together, and McGuire’s Senate Soup is exactly that kind of dish. Rooted in history, this soup was supposedly the Senate’s favorite meal, served at McGuire’s Irish Pub in Pensacola, Florida, where it’s said to have been a staple for politicians and visitors alike. The legend behind it adds a touch of mystique to the already delightful experience of tasting this warm, rich, and savory concoction.
This soup is a blend of smoked ham, split peas, and rich seasonings, creating a balance of flavors that’s both robust and satisfying. It’s perfect for chilly days or whenever you crave a dish that’s both nostalgic and comforting. Today, we’ll break down everything you need to know to make your very own batch of McGuire’s Senate Soup, from the ingredients to tips for making it even better.
Mcguire’s Senate Soup Recipe
This recipe combines the earthy goodness of split peas with the smokiness of ham, and it’s all brought together in a velvety, thick broth. The depth of flavor comes from slow-cooking the ingredients, allowing the flavors to meld together perfectly.
It’s the kind of soup that makes you want to dive in, spoon after spoon, and savor each bite. It’s filling but not too heavy, hearty without feeling overwhelming. Here’s how you can make your very own version of McGuire’s Senate Soup.
Ingredients Needed
Here’s what you’ll need to recreate this iconic soup at home:
- 2 cups split peas: This is the base of the soup, giving it its creamy texture and earthy flavor. Split peas also break down as they cook, thickening the broth.
- 1 lb smoked ham hock: This provides the smoky, savory essence that defines the soup. The ham hock is slowly simmered to infuse the broth with its rich flavor.
- 1 medium onion, chopped: Onions bring a mild sweetness and depth to the base of the soup.
- 2 carrots, peeled and chopped: Carrots add a touch of sweetness and balance the savory richness of the ham.
- 2 celery stalks, chopped: Celery adds a subtle crunch and fresh, herbal flavor that lightens the heavier elements of the soup.
- 4 cloves garlic, minced: Garlic enhances the overall flavor profile, adding a savory depth and warmth to the soup.
- 8 cups chicken broth: The liquid base of the soup. It complements the smokiness of the ham and the earthiness of the split peas.
- 1 teaspoon dried thyme: Thyme pairs beautifully with the ham and brings a subtle herbal note that elevates the whole dish.
- 1 bay leaf: The bay leaf infuses the soup with a slight woodsy flavor that deepens over the long simmer.
- Salt and pepper to taste: Basic seasoning is essential, but the amount will vary based on how salty your ham is and your personal taste preferences.
- 1 tablespoon olive oil: Used for sautéing the vegetables at the start of the recipe.
Cooking Instructions
Making McGuire’s Senate Soup is a slow, deliberate process-perfect for letting the flavors meld. Here’s a step-by-step guide to bring it to life:
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Prepare The Ingredients
- Rinse the split peas under cold water to remove any debris.
- Chop your onion, carrots, celery, and garlic.
- Cut the ham hock into manageable pieces if necessary.
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Sauté The Vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions, carrots, and celery. Sauté them for about 5-7 minutes, or until the onions are soft and translucent. This step helps develop the base flavors for the soup.
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Add Garlic And Herbs
- Add the minced garlic to the pot and sauté for another minute. Then, toss in the thyme and bay leaf. Stir to combine and release the aromatic oils.
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Simmer The Soup
- Add the chicken broth, split peas, and ham hock to the pot. Bring it to a boil, then reduce the heat to low.
- Let it simmer for about 1-1.5 hours, or until the peas are soft and the ham hock is tender. During this time, the peas will break down and thicken the soup, while the ham infuses the broth with its smoky flavor.
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Shred The Ham
- Once the ham hock is tender, remove it from the pot. Discard the bones and skin, and shred the remaining meat into bite-sized pieces.
- Return the shredded ham to the pot, and stir everything together.
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Season And Serve
- Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
- Serve hot, with some fresh bread or crackers on the side.
Ingredient Insights
- Split Peas: These legumes are the heart of the soup. They’re high in fiber and protein, making the soup not just delicious but filling as well. Split peas cook down easily, creating a creamy texture without any dairy.
- Smoked Ham Hock: The ham hock is a key player in this dish. When cooked low and slow, it releases its fats and proteins into the broth, making it incredibly flavorful. The smoky essence of the ham hock is what sets this soup apart.
- Chicken Broth: Using high-quality broth-either homemade or store-bought-can make a noticeable difference. It’s the foundation of the soup’s flavor, so it’s worth spending a bit more on a rich, flavorful stock.
Expert Tips
- Use a Ham Bone: If you don’t have a ham hock, a leftover ham bone can be an excellent substitute. The bones still contain plenty of meat and fat, which will enrich the broth.
- Don’t Rush the Simmering: This is a slow-cooked dish, and the flavors develop over time. Let it simmer gently, allowing the peas to break down and the ham to infuse the broth.
- Add Vegetables for More Depth: If you want to pack in more vegetables, try adding leeks, parsnips, or even potatoes. These will absorb the flavors of the broth and add another layer of texture.
- Make It Ahead: Soups often taste even better the next day as the flavors continue to meld. You can prepare this soup in advance and reheat it for a meal on the go.
Recipe Variations
While McGuire’s Senate Soup is great as is, you can easily tweak it to suit your taste or dietary preferences. Here are some fun variations:
- Vegetarian Version: Skip the ham hock and use vegetable broth instead of chicken broth. Add smoked paprika to bring a hint of smokiness without the meat.
- Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes to introduce some heat to the soup.
- Herb Twist: Experiment with other herbs like rosemary, parsley, or sage. These can provide additional depth of flavor and complement the smokiness of the ham.
- Use Bacon: If you’re craving an extra smoky touch, you can swap the ham hock for diced bacon. It will add crispy bits of bacon throughout the soup.
Final Words
McGuire’s Senate Soup is more than just a recipe; it’s an experience. The slow simmering, the comforting aromas that fill the kitchen, and the rich, smoky, hearty broth make it a memorable meal. Whether you’re cooking it for a family dinner, a special occasion, or simply to warm up on a cold day, this soup delivers on flavor and heartiness.
FAQs
What Are The Main Ingredients In McGuire’s Senate Soup?
The main ingredients in McGuire’s Senate Soup include Navy beans, ham, bacon, onion, celery, carrots, garlic, and a variety of herbs and spices. The soup is typically seasoned with salt, pepper, and sometimes a dash of Tabasco sauce.
How Do You Make McGuire’s Senate Soup From Scratch?
To make McGuire’s Senate Soup from scratch, begin by soaking the Navy beans overnight. In a large pot, sauté chopped onions, carrots, celery, and garlic in bacon grease or butter. Add the soaked beans, ham hocks, and enough water or chicken broth to cover the ingredients. Simmer the soup for several hours until the beans are tender and the flavors are well combined. Season with salt, pepper, and herbs like thyme and bay leaves. The soup is traditionally served with cornbread or crusty bread.
Can I Use A Slow Cooker To Make McGuire’s Senate Soup?
Yes, you can make McGuire’s Senate Soup in a slow cooker. After sautéing the vegetables and bacon, transfer them to the slow cooker with the soaked beans, ham hocks, and broth. Cook on low for 6 to 8 hours, or until the beans are tender. Make sure to season to taste with salt, pepper, and herbs before serving.
What Makes McGuire’s Senate Soup Special?
McGuire’s Senate Soup is famous for its rich, hearty flavor, which is achieved by using simple, but quality ingredients like Navy beans and ham. The soup has a long history, with the recipe being served to U.S. senators in the 1970s at McGuire’s Irish Pub in Pensacola, Florida. It is known for its comforting taste and is often enjoyed with a side of cornbread.
Is There A Vegetarian Version Of McGuire’s Senate Soup?
Yes, a vegetarian version of McGuire’s Senate Soup can be made by omitting the ham and bacon. You can use vegetable broth instead of chicken broth and add extra vegetables or plant-based protein sources like tofu or tempeh. The soup will still have the hearty and flavorful base from the beans and seasonings.
How Can I Make McGuire’s Senate Soup Spicier?
To make McGuire’s Senate Soup spicier, you can add a dash of Tabasco sauce or incorporate crushed red pepper flakes while simmering the soup. For a more intense heat, consider adding diced jalapeños or serrano peppers.
What Is The History Behind McGuire’s Senate Soup?
McGuire’s Senate Soup has its origins at McGuire’s Irish Pub in Pensacola, Florida. It became famous when it was served to U.S. senators during their visits to the pub. The soup was originally a creation of the pub’s chef, who used simple ingredients to create a comforting, nutritious meal. Over time, it became a signature dish of the establishment.
Can I Freeze McGuire’s Senate Soup?
Yes, McGuire’s Senate Soup can be frozen for later use. Let the soup cool completely before transferring it to an airtight container or freezer-safe bag. When reheating, you may need to add a little more liquid as the soup may thicken during freezing.
What Is The Best Way To Serve McGuire’s Senate Soup?
McGuire’s Senate Soup is traditionally served with a slice of cornbread or a piece of crusty bread. You can also serve it with a sprinkle of chopped parsley or green onions for garnish, and a dash of hot sauce if you prefer some heat.
How Long Does McGuire’s Senate Soup Last In The Refrigerator?
McGuire’s Senate Soup will typically last 3 to 4 days in the refrigerator if stored in an airtight container. To extend its shelf life, it can be frozen for up to 3 months.