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Senate Bean Soup has many versions

Dear Laura: Many years ago a recipe for Senate Navy Bean soup was printed in a magazine or newspaper. I have lost the copy. I found one that is supposed to be the original from www.senate.gov but it is not like the one I had and made for years. The recipe I had included celery, carrots, garlic and tomato sauce. A portion of the beans were mashed when finished cooking. Can you help? – S. Rose

Dear S. Rose: There are so many variations of Senate Bean Soup floating around. Many versions call for mashed potatoes, which are commonly used to thicken sauces and soups. Another way to accomplish this, without adding potatoes, is to remove a portion of the beans, puree them and return them to the pot. Here are three recipes, two that come close to what you remember, and the version that is currently served in the U.S. Senate (according to the government’s Web site).

Senate Bean Soup

From Dorothy Dean Homemaker Services

1 ¼ cups small white navy beans ( 1/2 pound)

2 quarts cold water

1 pound ham hocks

1 cup diced celery

1 medium onion, minced

1 cup mashed potatoes, optional (see note)

2 tablespoons dried parsley flakes

1 clove garlic, minced

Salt and pepper

Soak beans in water overnight; do not drain. Next morning add ham hocks; cover and simmer 1 hour. Add vegetables, parsley and garlic; cover and simmer 1 hour or until beans are tender. Remove ham hocks. Cut meat from bones; return to soup. Season to taste with salt and pepper.

Note: To thicken the soup without mashed potatoes, just before serving, remove about 1 cup of beans and vegetables, puree in a blender and return to the soup.

Yield: 6 servings

Approximate nutrition per serving (including mashed potatoes): 422 calories, 19.4 grams fat (6.8 grams saturated, 41 percent fat calories), 30 grams protein, 32 grams carbohydrate, 83 milligrams cholesterol, 7 grams dietary fiber, 470 milligrams sodium.

Navy Bean Soup

From “The Old Farmer’s Almanac” (www.almanac.com)

1 large onion

2 cloves garlic, minced

2 carrots, sliced

2 ribs celery, sliced

2 tablespoons olive oil

1 tablespoon dried parsley

1 teaspoon freshly ground black pepper

½ teaspoon salt

4 cups chicken or vegetable broth

3 (15-ounce) cans navy beans, drained and rinsed

In a large Dutch oven over moderate heat, sauté onion, garlic, carrots and celery in hot oil for about 5 minutes, stirring often. Add parsley and remaining ingredients; bring to a boil. Reduce heat and simmer 15 to 20 minutes, stirring occasionally.

Yield: 6 servings

Approximate nutrition per serving (using low-sodium canned chicken broth): 326 calories, 6.5 grams fat (1.3 grams saturated, 18 percent fat calories), 19 grams protein, 50 grams carbohydrate, 2.5 milligrams cholesterol, 12 grams dietary fiber, 1,144 milligrams sodium.

The Famous Senate Restaurant Bean Soup Recipe

From www.senate.gov2 pounds dried navy beans

4 quarts hot water

1 ½ pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

Salt and pepper, to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately 3 hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.

Yield: 8 large servings

Approximate nutrition per serving: 680 calories, 24 grams fat (9.3 grams saturated, 31 percent fat calories), 46 grams protein, 70 grams carbohydrate, 100 milligrams cholesterol, 17 grams dietary fiber, 463 milligrams sodium.